Folks, we have a quinoa convert! I had a friend over for lunch yesterday who had never had quinoa. I had made quinoa salad, which was regarded rather... dubiously. But then enjoyed tremendously. Quinoa FTW!
Oh, and did I mention that we had this lunch out on the mirpeset? Mm hmm. On January 8th. Without jackets. Sorry, NY peeps.
(It should be noted that this friend also thought that Abraham Lincoln was the first Jewish president, so...)
I actually took a picture which I can't upload now for some reason. Wish you could see it- this salad is so chock full of color and goodness. It was the most delightful lunch I have had (all week).
Vegetables (and fruits!) for chopped salad. I used: cucumbers, pepper, carrot, beet, apple, avocado.
Pomegranate seeds (Chaval, really, if you're not a five minute walk from the shuk and can't eat incredible ripe pomegranates every day. Again, sorry NY peeps.)
Dressing: olive oil, lemon, salt, zaatar, fresh parsley.
I cooked the quinoa and the lentils in separate pots because the lentils take longer to cook. How much longer? Please. I do not have this information. I also cooked the lentils in a finjan, so that's kind of cool. Yes, one could make this entire meal on a tiyul.
While they were cooking, I chopped the salad and got the seeds out of the pomegranate. Labor of love, pomegranates.
For the dressing, mix and shake. I adore the way that olive oil and lemon come together when you shake them.
Mix everything together to create a smorgasboard of textures and flavors and colors that will charm and inspire. ("And where do you buy this ke-no-wo? It is very American to try new things, yes?")