28 Feb Persian Spinach Salad
Posted at 18:20h
Persian Spinach Salad
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.
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.
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