MUNG BEANS, BLACK BELUGA LENTILS AND QUINOA SALAD

MUNG BEANS, BLACK BELUGA LENTILS AND QUINOA SALAD I tried this combination today and it was spectacular! I cooked the lentils following the instructions of soaking 1 cup of lentils in 4 cups of water with 1 tsp. of salt for about one hour. Then I simmered the lentils in the same salted water until tender (about 12-15 minutes).

Following, I rinsed the Mung beans, put them aside, and brought to boil 3 cups of water with 1/2 tsp of salt. While boiling I poured the beans and allowed the water to come back to boil, covered the sauce pan and cooked it until the water was all absorbed.  Did the same with the Quinoa, with a 2 to 1 ratio (2 cups of water to 1 cup of quinoa).

When all grains cooled, I combined some of each grain in a bowl and added fresh vegetables, namely julienned zucchini, chopped red pepper, celery, Roma tomatoes and shredded carrots.

I prepared a salad dressing with olive oil, Dijon mustard and apple cider vinegar, a hint of honey and salt and pepper. I mixed it all with the salad dressing and to served I added some millimetre thick beet slices ( to avoid everything else getting red), slivered almonds and shaved Parmesan cheese. It was fabulous! Even my husband that continuously says that he is not a beans and lentils person, enjoyed it very much! Hope you like it as well!

Bon appétit !

Advertisements

CHICKEN BREAST PLATTER WITH ROASTED & FRESH VEGETABLES

CHICKEN WITH ROASTED & FRESH VEGETABLES PLATTER

CHICKEN BREAST PLATTER WITH ROASTED & FRESH VEGETABLES

I had some leftover chicken from the previous night, allowing me to prepare my lunch with a healthy serving of warmed roasted chicken together with my much-loved roasted vegetables. This time I added a selection of roasted brussel sprouts, fennel, beets, parsnips, carrots and steamed baby Bok Choy. As always, I like to have a combination of fresh and cooked vegetables, so I added my customary avocado and tomatoes.

In the past I was not a fan of brussels sprouts, but prepared like this (roasted) they are fabulous! I cleaned them, cut the base a little, and divided them in half. I put them in a cookie sheet in a 425 degrees oven for 15 minutes on one side, turned them and put them back for another 15 minutes. I apply the same method to the carrots, beets, parsnips and fennel.

To serve I added a little bit of olive oil and apple cider vinegar, and of course salt and pepper to taste.
Bon Appétit