Recipe for Black Quinoa and Red Lentil Salad with Parsley

5 from 1 vote

Adapted from this quinoa dish of mine
Makes 4 servings

Servings:

*2 tablespoon olive oil
*1 onion chopped
*2 stalks celery chopped fine
*1 cup black quinoa rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small)
*1/2 cup red lentils rinsed in the strainer with the quinoa
*2 1/2-3 cups water or use chicken or vegetable stock
*1/4 cup pitted black olives I used oil-cured olives
*1-2 teaspoons minced preserved lemon rind
*1-2 cups minced parsley
*pinch or two of smoked paprika

1. Heat olive oil in a large, heavy skillet over medium high heat. Add onion and cook for a minute or two, stirring occasionally until it is golden and translucent. Add celery and cook for a minute or two longer.
2. Add the rinsed quinoa and lentils along with 1 1/2 cups of the the water or stock, bring to a boil, and then reduce the heat to a simmer. Cover the pan.
3. Allow the quinoa and lentils to cook for approximately 15 mintues, until the water is absorbed. Add another 1/2 cup water, stir, and continue to simmer until absorbed. Keep adding liquid, 1/2 cup at a time, until all of the liquid is absorbed and the lentils and quinoa are tender. When the quinoa and lentils are done, turn off the heat and allow everything to rest, covered, for 5 minutes.
4. Mix in the olives and the preserved lemon, and taste to see if the dish needs additional seasoning. Add a pinch or two of smoked paprika, if desired, and serve warm or cold over finely minced parsley to taste.