Another cute radish rose!
This was a quick and easy main course salad that paired well with the spring kale salad which contained all the vegetables.
I just took a citrus-heavy dressing – predominantly orange juice with a splash of balsamic vinegar – and mixed it with the lentils, quinoa, amaranth and millet blend. It worked out much better than I imagined.
The other great thing about both this salad and spring kale salad is that the leftovers were delicious and lasted all week.
I am sharing this with Meat Free Mondays.
Orange-Balsamic Lentils and Rice
Dressing inspired by Giada De Laurentis
1/2 lb dry lentils (~1 cup)
1 lb quinoa-millet-amaranth blend (we used this one)
2 orange, zested and juiced
1 tsp pureed garlic
1/2 tsp salt
4 tsp balsamic vinegar
1 tbsp olive oil
1. In two medium-large pots, cook the lentils and multigrain blend according to package directions. Drain and allow to cool.
2. Meanwhile, juice and zest your oranges into a large mixing bowl. Add the garlic, salt, balsamic vinegar and oil.
3. Add the cooked lentils and grains to the dressing and toss to mix well.