Hello Hive friends.
Today is New Year day in Montreal Canada. It doesn't really mean much to me. We were sleeping last night, long before midnight and for the first year in a few, we didn't have to work New Year's eve. That would be because we don't have a job right now.
I have really never gone out, to celebrate this occasion, nor have I ever had a party. The last "celebratory" New Years was in Mexico 2017. We were on the Acapulco bay among the locals. We watched fireworks on the sand and brought our own cheap drinks along. It was okay until my flip flops floated away in Acapulco bay. I had to go barefoot on the main street to 7 Eleven to get a new pair.
In 2019 we were in Bangkok for New Year's and we have no recollection of doing anything other than stay in our Condo, after the usual day walking the streets. It's always nice to have a hot new year.
Right now it's -18C.
Today we are trying to redeem our over consumption of pasta. We are having a salad. This is not just vegetables.
I have mixed lentils and quinoa as the base. Both are high in protein.
Lentils can cook fast without soaking, but it's best to soak them anyway. First give them a good rinse. I am worried about finding small stones, but so far in my lifetime I've been lucky.
After soaking for half an hour or so, I rinsed them once more and covered with an unmeasured amount of salted water. I watched to make sure they cooked to the state that I wanted. The salt was around a teaspoon.
They were cooked through, but not mushy. If they are too cooked, it's unpleasant, and can make all the difference, in how the salad is enjoyed.
The quinoa was cooked in just a little more water than the amount of dry quinoa. For me the best results are 1 to 1 1/2 ratio.
After it comes to a boil, then simmer for a couple of minutes. I cover and turn off the heat. It sits and absorbs the water. That's the way I do it. Perhaps others have a particular way that also works.
It's not necessary, but I like to roast it in a pan before I cool it off. It's stirred with a little oil for around 3 minutes in a medium hot pan.
The quinoa and lentils are cooled off in a pan for faster and more even cooling.
Lentil quinoa salad
300g brown lentil
200g quinoa
150g red onion
160g pepper
100g carrot
150g apple
50g cup pomegranate seeds
2 cups flat leaf parsley
I chose the items from the fridge that I thought would compliment the quinoa and lentils. I wished that there was mint, but it was too cold and icy to get to the store. It was fine without mint.
I happened to have a green pepper. I think I prefer green over red for this kind of salad.
The onion I like for salads, is red onion. I guess it's really purple.
I was on the fence about whether to dice or grate the carrot. I chose a small dice.
I know it's crazy but I never use curly parsley. I always prefer the taste and texture of the flat leaf. It also has less sand.
It was rough chopped.
Lately we have been buying apples. For a few years we never ate apples. I don't know why. I prefer sweet, crunchy and tangy apples. There are a few that suit my taste. I sometimes like some fruit in salad. This also added a crunchy texture.
The vegetables were prepared. The quinoa and lentils were cooled.
The quinoa and lentils were gently mixed together.
The onions and carrots added.
The peppers added and carefully mixed in.
The fruits were mixed in. It wasn't planned in any order.
Finally the parsley.
The dressing was something I made up as I went along. My go to dressing is usually has dijon mustard. I didn't have any.
I was happy that I had fresh lemons left. These lemons were the best price last week at a certain store. I was surprised that they were all the way from South Africa. I also noticed that they had more seeds then I've ever seen in a lemon. They say it's a good thing when there are a lot of seeds in things. They were nice and juicy.
Vinaigrette
120 ml oil
60 ml lemon juice
40 ml red wine vinegar
2 tablespoons pomegranate molasses
3 tablespoons maple syrup
1/8 cup vegan mayonnaise
1 teaspoon thyme
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon black pepper
1 teaspoon sumac
1/2 teaspoon oregano
4 cloves garlic
Salt to taste
The garlic was added whole. I would blend it anyway.
The vegan mayonnaise was what I used instead of dijon, which helps to emulsify the dressing.
All the ingredients were added and blended enough to mince the garlic.
Only half of the dressing was drizzled on the mixture. I saved the rest for some greens.
At the end some roasted sesame seeds were sprinkled. It was the perfect addition.
I guess it was kind of a Mediterranean, theme I was shooting for. The pomegranates and pomegranate molasses add to this theme, as well as sumac.
This salad on it's own is very satisfying.
With the sides of pickled hot cherry peppers, and olives, it was complete for lunch.
A little bit of bread on the side was available to swipe the dressing on the plate.
Thank you for your visit and all the best in the New Year.
Photos taken with a Nikon D 7500