French Lentils and Quinoa with Sage Butter Vinaigrette
Can be served hot, or cold the next day.
Lentils
1 cup French lentils
3 – 4 cups water
5 inch piece of Kombu seaweed (Japanese Kelp) [Eden brand]
Quinoa
1 cup quinoa
1 1/4 cups water, divided
Vinaigrette
2 Tbsp extra virgin olive oil
4 Tbsp balsamic vinegar
1 Tbsp maple syrup (or dark agave)
2 tsp Dijon mustard (acts as emulsifier)
1 lemon, juiced (press-roll the lemon on a cutting board to begin softening)
1/2 tsp salt
Vegetables
3 Tbsp butter
1 bunch flat leaf kale (Lacinato)
1/2 tsp sea salt
3 Tbsp finely chopped fresh sage
3 Tbsp finely chopped fresh thyme
1/2 cup golden raisins or currants
1 bunch green onions, chopped
Garnish
1 cup walnuts, toasted and chopped (350° for 10 minutes, do not over roast as it makes them bitter)
To Cook Lentils: Using a fine mesh strainer, thoroughly rinse lentils, removing any rocks or debris. Place lentils in a pot of water with Kombu, and bring to boil over high heat. Skim off foam scum that arises. Reduce heat and simmer until tender (approx 30 – 35 minutes). Remove from heat, place lentils in a large bowl and set aside.
Pressure cooker option: Place rinsed lentils with 3 cups of water in the cooker and bring to boil over high heat, skim off foam scum that arises. Attach lid and bring to pressure. Cook according to manual, 8 – 10 minutes. Remove from heat and release pressure in the sink by running cold water over the side of the pressure cooker until the pressure comes down. Place lentils in a large bowl and set aside.
To cook the Quinoa: Rinse quinoa in a fine mesh strainer under cold water. Transfer rinsed quinoa to a 2-quart sauce pan and add water. Bring to boil over high heat, then lower to simmer until all the water is all absorbed (approx 12 minutes). Remove from heat, add the quinoa to the lentils.
To make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard and salt. Set aside.
To sauté the vegetables: Melt butter in a large skillet over medium heat. Add kale and salt, sauté until kale is tender (approx 5 minutes), then add thyme, sage green onions and raisins. Sauté until the raisins are soft and the scallions are bright green (approx 2 minutes). Remove from heat and add the vinaigrette. Mix well, then pour over the quinoa and lentil mixture. Toss gently. Garnish with toasted walnuts.