28 Feb Persian Spinach Salad
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/2 cup green lentils uncooked
- 1/2 cup quinoa uncooked
- 1 1/2 cups carrot noodles uncooked
- 3 cups water
- 1/2 tsp Himalayan salt
- 3 Tbsp extra light olive oil
- 4 cups fresh spinach
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint
Ingredients
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Instructions
Directions to cook the lentils
- Clean through the lentils. Wash the lentils until the water runs clear.
- Add lentils, 2 cups water, and ¼ tsp salt to a small pot. Bring to a boil on high heat, then reduce heat to medium-low. Cook for 20 – 25 minutes. Stir occasionally.
- When done, the lentils should be soft but not smooshy. Drain. Keep lentils in a colander to continuing draining.
- Chill the lentils before adding them to the salad.
Directions to cook the quinoa
- In a second small pot (with lid), wash the quinoa until the water runs clear.
- Add 1 cup of fresh water and 1/8 tsp salt, and heat on high to bring to a boil. When the quinoa is at a boil, put the lid on the pot and turn the heat to low.
- Cook for 15 minutes. The water should be completely absorbed.
- Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.
- Chill the quinoa before adding them to the salad.
Directions to cook the carrot noodles
- Place the carrot noodles in a medium-sized skillet or a wok along with 2 Tbsp of oil and 1/8 tsp salt.
- Heat on medium until desired tenderness (10 – 15 minutes if using frozen noodles). Stir every 3 – 5 minutes.
- Chill the carrot noodles before adding them to the salad.
Directions to assemble the salad
- Wash and dry the spinach. Place the spinach at the bottom of the salad bowl.
- Put the carrot noodles on top of the spinach.
- Put the lentils on top of the carrot noodles.
- Put the quinoa on top of the lentils.
- Put the pomegranate seeds on top of the quinoa.
- Finely chop the mint leaves. Put the mint on top of the pomegranate seeds.
- Dress the salad by drizzling 1 Tbsp olive oil over the top.
Recipe Notes
Notes:
The salad (minus the olive oil) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
As a time saver, use canned lentils and frozen pre-cooked quinoa.