GREEN CURRY LENTIL QUINOA SALAD

SERVES: 2

TIME: 45 MINUTES

Take that same old quinoa salad on a Thai voyage with a zesty, fresh dressing inspired by green curry and loaded with juicy pineapple and toasted coconut. It’s a complete treat as is, but you can top with cutlets of Lemongrass Tofu (page 43) for a hearty protein boost.

Green Curry Dressing (page 28)

½ cup uncooked red quinoa

1 cup water

⅔ cup pineapple juice

Pinch of salt

1 recipe Lentils for Salads (page 49), or 1 (14-ounce) can lentils, drained and rinsed

4 scallions, green part only, thinly sliced

1 red or green chile, finely chopped (optional)

1 cup lightly packed Thai basil leaves, chiffonaded

2 large red ripe tomatoes, seeded and diced

2 cups diced fresh pineapple

4 cups mixed greens or Relaxed Shredded Kale (page 31)

½ cup toasted coconut flakes (see East-West Roasted Corn Salad, page 77)

1 Make the dressing first and chill it while you prepare everything else.

2 Pour the quinoa into a fine-mesh sieve, rinse well with cold water, and transfer to a large saucepan. Over medium heat, stir and lightly toast the quinoa until dry, then add the water, pineapple juice, and a pinch of salt. Increase the heat and bring to a boil, stir a few times, and then reduce the heat to low. Cover and simmer for 20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove the lid, fluff with a fork, and set aside to cool while preparing the salad.

3 Place the lentils, scallions, chile (if using), basil, tomatoes, pineapple, greens, and cooled quinoa in a mixing bowl. Pour the dressing over the salad and toss to combine. Cover and chill for 20 minutes for the flavors to blend, then serve topped with toasted coconut flakes.