GRAINS AND VEGETABLE SALAD PLATTER

A search of my fridge revealed that I had some chickpeas, black beans, and rice cauliflower leftovers. With that in mind, I decided to cook some lentils and quinoa and mixed them all together. To that I added a very thinly sliced red onion that I had marinated with a combination of lime and lemon juice, a little salt and a little olive oil. ( I normally use these onions to make shrimp ceviche, mmm, and I had some leftover).

The combination of all these grains with marinated onion was great. You can just eat it like that and perhaps add a little more olive oil, some freshly ground pepper and adjust the salt to your personal taste.

But since I always crave fresh vegetables, I decided to dice some cucumber, celery, red pepper, chopped green onions with a combination of yellow, red and purplish little tomatoes (grape and cherry size). To that fresh assortment I also added some leftover braised radishes. After I combined the grains and the vegetables I added a little handful of pine nuts – you can add any nut you prefer. I also added extra olive oil.

I certainly enjoyed it, but perhaps next time I will add some crumbled feta cheese, which I did not have on hand.

Bon appétit !