One of my favorite lines from “Remember the Titans” is when Coach Yost is fighting over which staff he gets to keep, and he tells Coach Boone, “You’re overcookin’ my grits.”
Dear readers I totally overcooked my grits, er, lentils, the other night. So this most-gorgeous looking quinoa lentil salad turned a little mushier than I had planned. But no less tasty. I made it whilst cooking dinner with AGOMYR in the name of getting something healthy on the table. You’ll get to see the other, much less healthy dishes, in the coming days. But this one is a keeper, and easily doubled for a crowd. I’d suggest it for your Thanksgiving table too, dear readers, if you’re looking for something new and exciting as a side.
To make enough salad for 6, you will need:
- 1 1/4 cup dried lentils, any color
- 2/3 cup dried quinoa
- 3 cups water
- 3/4 tsp. curry powder
- 8 oz. brussels sprouts
- 1 medium onion, thinly sliced
- 2 Tb. olive oil
- 1/2 C golden raisins
- 1/2 C sliced almonds
- 1/2 lemon, juiced
- Salt and pepper
- Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.
- Meanwhile, cut the brussels sprouts in half. Place them on a rimmed baking sheet with the sliced onions and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.
- Fluff the quinoa and lentils and move to a large bowl. Add the crispy brussels sprouts and onions, raisins, almonds, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.