Have you eaten one too many turkey legs at the fair? Smoked meats are delicious but eventually, the Cro-magnon diet gets a little tiresome.
As an antidote, here’s a healthy, protein-packed salad from Sonoma Homecare owner Genevieve Ladha, who gives workshops all over Sonoma County on “Food after 50.” This salad can be eaten for breakfast, lunch or dinner, so it’s perfect for the late summer when you’re trying to make every minute of daylight count.
French Lentil Quinoa Salad
Serves 6 to 8
1 cup French, green lentils
1 sprig rosemary
1 bay leaf
1 cup quinoa (yellow, red or white)
4 to 6 ounces feta cheese
2 cups baby spinach or arugula
1 basket cherry tomatoes or 2 medium Roma tomatoes, chopped
¼ cup mint , chopped
¼ cup basil, chopped
3 tablespoon olive oil
1½ tablespoons Balsamic vinegar
Salt and pepper to taste
Soak lentils in water overnight for 8 hours. Heat five cups of water, with the rosemary and bay leaf, and add lentils, simmering for 20 minutes until somewhat firm but not too soft. Drain lentils n a colander and place in a large salad bowl.
Scrub the quinoa with your fingers and rinse five times. Heat 2 cups of salted ater in a saucepan and cook the quinoa according to package directions. Add quinoa to the lentils and let cool in the fridge.
Add tomato, feta cheese, greens, herbs, olive oil and vinegar to the quinoa and lentil salad, and season with salt and pepper to taste. Serve at room temperature.