Chef Pascale’s Quinoa Salad with Lentils Recipe
Who is Chef Pascale?
I met Chef Pascale when I went to her “under construction” retreat location in Tennessee. By now, she may have the retreat center open for guests. Check the website link at bottom for updates on that from the Chef.
I spent a delightful evening and enjoyed a wonderful meal, while learning about Chef Pascale’s vision for her new space. I had gone to see if we were a good match for a volunteer position she had coming open with the opening of the retreat center.
To call Chef Pascale a talented chef is missing the mark; she’s an inspiration who also cooks and teaches others to cook exceedingly healthy and well. That’s why I’ve put her post under health therapists. I believe she is that and more.
I don’t know yet if it will line up for me to work as a volunteer with her at her retreat center but whether or not I help in that capacity in the future, it was a special and memorable meeting and I’d encourage anyone to visit her website and find out more about her cooking classes and retreat.
Now, without further ado, here is Chef Pascale’s delicious recipe. This is of course, her copywritten material.
CHEF PASCALE’S QUINOA SALAD WITH LENTILS, CRANBERRIES AND TOASTED PECAN
The delicate blended flavors and textures make it a perfect dish to share .
For 4 to 6 persons:
1 cup quinoa
1 cup lentils
1/3 cup dried cranberries
1/3 cup toasted pecan
½ cup finely chopped organic celery
1 tablespoon finely chopped parsley
5 tablespoon hazelnut oil
3 teaspoons lemon juice
1 tablespoon dry seaweed.
Salt, Pepper to taste
Instructions for Preparation:
Place lentils in cold water; let it set for 2 hours.
Rinse the quinoa. In a small bowl, soak seaweed in water.
In a large sauce pan, sauté the celery with 1 Tablespoon oil.
Add the drained quinoa and lentils.
Add water until grain and lentils are covered.
Bring to a boil, cover and cook at low heat about 10 minutes.
If necessary add water and few more minutes cooking.
Rinse and drain.
Set aside in a large bowl.
In a small mixing bowl, mix the lemon juice, salt, pepper, remaining of oil and parsley.
Delicately mix berries, nuts to the quinoa-lentils mix with drained seaweed.
Then add the vinaigrette.
This salad is excellent served at room temperature.
Pareve, Vegetarian, Vegan, Wheat Free
Thank You and Bon Appetit!
Cooking For You, Chef . Catering . French Chef, Pascale Deighan provides culinary alternatives for you to enjoy unique experiences of tastes and flavors. Please, we invite you to visit us at : www.cfyou.com