This week suppers have been on the simple side, inspired by the summer produce available at the market and fruit stand.
The other night I made a quinoa salad from Dana - I used red quinoa, and halved the recipe as I only had 1/2 c of the quinoa and red lentils and it was plenty for two of us and some left over for lunch. It was delicious served alongside roasted summer vegetables - zucchini, shallots, red and orange pepper, green beans with fresh corn kernels added in the last two minutes of roasting.
Quinoa with lentils and feta (from Dana Treat)
1/2 tbsp butter
2 medium shallots, diced
1/2 c red quinoa
1/4 c dry white wine
1/2 c red lentils
3 oz feta cheese
juice of 1 lemon
1 tbsp olive oil
salt, pepper and chili flakes
Over medium heat, saute the shallots in the melted butter with a dash of salt and pepper until the shallots start to brown. Stir in the quinoa and coat with the shallots and butter, then add the wine. Cook until the wine is mostly absorbed and then add 1/2 c water. Bring to a boil, then lower to a simmer, cover and let simmer for 15 minutes or until the liquid is all absorbed. Scrape into a bowl.
In a saucepan, cover the lentils with cold water. Bring to a boil, add a pinch of salt and reduce the heat and leave at a simmer. Cook until the lentils are tender but not mushy, about 10 minutes. Drain and add to the quinoa.