Tuesday, January 14, 2014

Sunshine Salad

I was at Aldi the other day and purchased a bulger salad that was an "Indian" style salad.  While I love Indian food, I have trouble mastering the art of making it at home.  It was fabulous and filled with all kinds of things I was sure wasn't good for my diet.  This pre-made salad was laden with oil.  I knew I could get a similar flavor without adding all the fat and empty calories.   This was my first attempt.  A sort of mango chutney mixed with quinoa and lentils.

This Quinoa concoction is packed with vitamin C and enough protein to fill your tummy.  Feeling a winter slump?  This salad might just perk you up!

  • 1 cup Quinoa
  • 1 cup yellow lentils
  • 1 Red Onion
  • 3 Mangoes (peeled and finely chopped)
  • 2 cloves of garlic (minced or pushed through a garlic press)
  • 1 Tbsp. grated ginger root
  • 1/4 cup chopped cilantro
  • 1 finely chopped yellow bell pepper
  • 1 cup slivered almonds
  • 1 cup golden raisins
  • 1/4 tsp. ground clove
  • 1/4 tsp. cinnamon
  • 1/4 tsp. turmeric
  • 1/4 tsp. cumin
    1/4 tsp. cayenne pepper
  • 1/2 cup orange or pineapple juice
  • 2 Tsp. Apple Cider Vinegar (this can be replaced with any other light colored Vinegar you may have on     hand or, even lemon juice)
  • 1 tsp. salt

Place mango, garlic, onion, bell pepper, ginger, raisins, clove, cinnamon, turmeric, cumin, cayenne pepper orange juice, vinegar and salt into a medium/large mixing bowl. 

While this mixture is sitting, cook quinoa and yellow lentils according to package directions.  Rinse and Drain quinoa with cold water and put in the mixing bowl. Rinse and drain lentils with cold water and place these in the bowl with the rest of the ingredients. 

It will help to let this salad to sit for a little while in the fridge so that the raisins can plump up a bit before serving. Best to add almonds and cilantro before serving but won't ruin it entirely if it's added before hand.