“Curried” Quinoa and Lentil Salad

I need (and want) to lose 15 pounds by the end of June.  These 15 pounds have crept up on me like evil terrorists bent on a sneak attack.  My new policy is not to negotiate with terrorists!  I’m currently on my third round of P90X and my daughter Onjoli and her friend Katie are doing Insanity, both intense beachbody workouts.  I have promised to cook more innovative, high protein, low fat and tasty foods throughout the summer.  It’s a mother-daughter epic bonding extravaganza.  My husband, frightened by the prospect of eating salads and yogurt mentioned that he’d like to vote for food that is hearty and not “chick food”.  I have a lot of people to please, including myself.  I came up with this salad in my quest for “buffness” to go with my 10 minute Tilapia curry.  It was a wonderful dinner full of flavors, textures and a ton of lean protein.  I’m saving the leftovers for lunch!

Lentils and Quinoa

The herb lineup: Mint, Cilantro and Chives

Whisk together the dressing ingredients

Chop all the ingredients and add them to the quinoa and lentil mixture, along with the chopped herbs.

Curried Quinoa and Lentil Salad

1 cup quinoa, uncooked

1 cup brown lentils, uncooked

2 tsp salt

1 ripe avocado, diced

1 red bell pepper, chopped

1/4 cup golden raisins

1/4 cup toasted cashews

2 mangoes, diced

1 english cucumber, diced

2 tbsp chopped cilantro

2 tbsp chopped mint

1 tsp chives, chopped

Dressing:

1/3 cup olive oil

1 lemon, zest and juice

1/4 tsp red chili powder (you can add a bit more since the quinoa and lentils soak up extra heat)

2 cloves garlic, minced

1 inch fresh ginger, grated

salt and fresh cracked pepper to taste

1 1/2 tsp garam masala

1 tsp cumin

1/2 tsp turmeric

2 tbsp honey

Wash Quinoa and lentils and soak in some water for about 1 hour.  Drain and add 4 cups of water and salt. Bring to boil in a medium saucepan, reduce heat and cover.  Cook about 15-20 minutes until water is absorbed and quinoa and lentils are tender, rinse with cold water and place in a large bowl.  Add vegetables and  mangoes to the quinoa and lentils.  Whisk together all the dressing ingredients and pour over salad.  Toss together and chill before serving with 10 minute Tilapia Curry or enjoy it by itself as a great salad!

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