LENTIL, FETTA & BEETROOT SALAD
PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4
½ cup (100g) French-style green lentils
250g packet microwave brown rice and quinoa
½ small red onion, chopped finely
¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted
2 tablespoons dried currants
125g vacuum-packed cooked beetroot, cut into wedges 125g marinated fetta, drained
60g rocket leaves
HONEY-LEMON DRESSING
¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) lemon juice 2 teaspoons honey 1 teaspoon ground cumin
1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well.
2 Meanwhile, prepare brown rice and quinoa following packet directions. Transfer to a large bowl; cool.
3 Make honey-lemon dressing.
4 Add lentils, onion, seed mix, currants, beetroot and crumbled fetta to rice; toss to combine. Season; top with rocket. Add dressing to salad just before serving.
HONEY-LEMON DRESSING
Place ingredients in a small screw-top jar; shake to combine.
Test Kitchen Notes
The dressing and salad, without the rocket, can be made up to 2 days in advance and refrigerated in separate airtight containers until ready to serve.
GINGER BEEF QUINOA SALAD
PREP + COOK TIME 35 MINUTES SERVES 2
½ cup (100g) tri-coloured quinoa, rinsed well
1 cup (250ml) water
2 teaspoons fish sauce
2cm piece fresh ginger, grated finely
1 small clove garlic, crushed
¼ teaspoon freshly ground black pepper
200g beef fillet steak
100g sugar snap peas, trimmed, halved lengthways
1 baby gem lettuce heart, quartered
この記事は The Australian Women's Weekly Food の Issue 57 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 57 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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