Jan 15, 2014

Lemony Lentil Quinoa Salad with Pistachio Hemp Seed Dressing

Well, well, well. Great news over here on the homestead. My son and his girlfriend have decided to eliminate animal products and processed foods from their diets. Yay! And a big THANK YOU to Forks Over Knives. This film really impinges. If you have friends or family members who you would like to educate about the health benefits of plant-based eating, then this is surely one to own.

As these gorgeous young people are busy, busy, busy with full college schedules AND work, I am taking it upon myself to help them along on their new healthy journey. This dish makes a HUGE amount, which is why I made it. It’s perfect for Luke and Star to take along to school so that they can enjoy a nourishing, plant-strong lunch. Yummy, portable nutrients!

The sweet dressing is a great compliment to the tangy, lemon flavor in the salad.

Ingredients:

~ for the salad

  • 1 pound green lentils + 4 cups water
  • 6 cloves crushed garlic
  • 2 cups quinoa + 3 cups water
  • 3 cups corn kernels (fresh or frozen/thawed)
  • 3 green onion stalks, chopped
  • 2 TBS chopped fresh parsley
  • zest and juice of 1 large organic lemon
~ for the dressing
  • ½ cup raw, unsalted pistachio meats
  • ½ cup raw hemp seeds
  • 1 cup unsweetened, plant-based milk (I used soy)
  • 1 tsp onion flakes
  • 3 dates, pitted
  • 3 TBS chopped fresh parsley

Directions:

  1. Rinse the quinoa well and place it with the 3 cups of water in a sauce pan. Bring to a boil, then turn to low and cover. Simmer until all the water is absorbed (about 15 minutes).
  2. Place the lentils, 4 cups water and crushed garlic in a large pot. Bring to a boil, then turn to low and cover. Simmer until all the water is absorbed (about 30 minutes). 
  3. When the quinoa and the lentils are cool, mix them together with the remaining salad ingredients, stirring well to combine.
  4. To make the dressing, place all ingredients into a high powered blender and blend until smooth.
  5. The salad should store well in the fridge, in an airtight container, for about 4 days.
Makes a lot! Serves 8-10 as a main dish. Enjoy!
The happy new vegans! 🙂
Healthy trails,

8 responses to “Lemony Lentil Quinoa Salad with Pistachio Hemp Seed Dressing”

  1. Watching that DVD was a turning point for me as well. I wish everyone could see it. Your salad looks wonderful. I enjoy making large recipes like this that will feed us multiple meals.

  2. Helyn says:

    I know, right? I own 2 copies so I can always have one available to lend. 🙂

  3. Diane says:

    I just ordered the DVD from my local library. Looking forward to watching it … and also trying this terrific looking salad!

  4. Micheline says:

    Hi Helyn! What a cool website you have. You use the types of ingredients that I'm trying to incorporate into my diet more (lentils, black-eyed peas, etc). Nice to "meet" you! 🙂

  5. Helyn says:

    Thank you Micheline! What a lovely name. Nice to meet you too! 🙂

  6. kdelaney1 says:

    Hi Helyn – I am a bit new to this. Do you use dried lentils and do you need to soak them first? sorry for a newb question! -Kristin

  7. Helyn says:

    Hi! Yes, use dry lentils. You don't need to soak them. Just cook them in the water as directed above. Enjoy! 🙂

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