Candi Waldrop Morgan Recipe # Fruity Curried Lentil Salad

This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.

Ingredients

• 1 (8 ounce) can pineapple chunks, juice reserved
• ½ cup quinoa
• ½ cup lentils
• salt and ground black pepper to taste
• 2 teaspoons curry powder
• ½ cup unsweetened dried coconut
• ¼ cup chopped pecans
• ¼ cup finely diced red onion
• 1 tablespoon chopped fresh cilantro

Cooking Directions

1. Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
2. Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

Nutrition Facts

• calories327.9
• carbohydrateContent42.1 g
• fatContent14.1 g
• fiberContent12.3 g
• proteinContent11.1 g
• saturatedFatContent7.3 g
• sodiumContent8.6 mg
• sugarContent10.2 g