Quinoa and Beluga Lentil Salad: A Symphony of Texture and Flavor

There are certain dishes that, when I first encounter them, feel like a revelation. This Quinoa and Beluga Lentil Salad is one of those gems. I remember the first time I tasted it, a vibrant tapestry of earthy lentils, fluffy quinoa, and a confetti of crisp vegetables, all brought together by a zesty vinaigrette. It wasn’t just a salad; it was a testament to the power of simple, wholesome ingredients treated with respect. It embodies the philosophy of “slow food” – nourishing, delicious, and mindful of its origins, much like the ethos of Chef Brian Lewis and The Farmhouse.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yields: 6 salads
• Dietary Type: Vegan, Gluten-Free

Ingredients

For the Quinoa and Lentils:

• 1 cup quinoa
• 1 teaspoon sea salt, divided
• 4 cups vegetable broth
• 1 cup beluga lentils (or other small, firm lentils)

For the Dijon Vinaigrette:

• 3/4 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon sea salt
• 1 tablespoon Dijon mustard

For the Salad Components:

• 1 carrot, peeled and sliced in half lengthwise
• 3 stalks celery
• 6 sprigs parsley
• 1 avocado, diced small
• 1 cup cherry tomatoes, split in half
• 1/2 cup cilantro, finely chopped
• 12 radishes, rinsed and finely sliced
• 1 fennel bulb, shaved very thin
• 1/2 lemon, juice of
• 1 tablespoon extra virgin olive oil
• Additional sea salt and freshly ground black pepper, to taste
• 1 teaspoon fennel pollen (optional)

Equipment Needed

• Heavy-bottom saucepot
• Medium saucepot
• Jar with a tight-fitting lid
• Mixing bowls
• Sharp knife
• Cutting board
• Twine (for bouquet garni)

Instructions

1. Prepare the Dijon Vinaigrette: In a jar with a tight-fitting lid, combine the 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 minced garlic cloves, 1/4 teaspoon sea salt, and 1 tablespoon Dijon mustard. Cover tightly and shake well until emulsified. Set aside until ready to use. This allows the flavors to meld beautifully.

2. Cook the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This step is crucial for removing any bitterness from the quinoa’s natural saponin coating. Place the rinsed quinoa in a heavy-bottom saucepot. Add 1/2 teaspoon of the sea salt and the 4 cups of vegetable broth. Bring to a simmer over low heat. Cover and cook until the broth has been absorbed, which should take about 15 minutes. The quinoa should be fluffy and plump when done.

3. Cook the Lentils: While the quinoa is cooking, prepare the beluga lentils. In a medium saucepot, combine the 1 cup of beluga lentils, 3 cups of water, and the remaining 1/2 teaspoon of sea salt. To infuse the lentils with subtle aromatics, create a vegetable bouquet garni. Tie the halved carrot, 3 celery stalks, and 6 parsley sprigs together securely with twine. Add this bouquet garni to the pot with the lentils. Bring to a simmer, uncovered, and cook until the lentils are tender and the water has been absorbed. This usually takes around 20-25 minutes, depending on the age and type of lentils. Once tender, remove and discard the bouquet garni. Allow the lentils to cool.

4. Assemble the Base: In a large mixing bowl, combine the cooked quinoa and the cooled lentils. Pour in the prepared Dijon vinaigrette and toss gently to ensure everything is evenly coated. Season with additional sea salt and freshly ground black pepper, to taste. Transfer this mixture to a serving platter, spreading it out evenly.

5. Prepare and Dress the Vegetables: In a separate mixing bowl, combine the diced avocado, halved cherry tomatoes, finely chopped cilantro, finely sliced radishes, and very thinly shaved fennel bulb. Dress this vegetable mixture with the juice of 1/2 lemon and 1 tablespoon of extra virgin olive oil. Season with salt and pepper to your preference. If you have it, gently toss in the fennel pollen now for an extra layer of ethereal flavor.

6. Serve: Spoon the dressed vegetable mixture generously over the quinoa and lentil base on the serving platter. Serve immediately to enjoy the vibrant colors and fresh textures.

Expert Tips & Tricks

• Rinsing Quinoa is Key: Never skip rinsing your quinoa. It removes the natural coating called saponin, which can impart a bitter or soapy taste. A fine-mesh sieve is your best friend here.
• Bouquet Garni Brilliance: The bouquet garni might seem old-fashioned, but it’s a simple yet effective way to impart subtle, layered flavors into your legumes. Don’t over-stuff it; just enough to create a nice aroma.
• Lentil Tenderness: Beluga lentils are fantastic because they hold their shape well and offer a delightful “al dente” texture. Cook them until they are tender but not mushy. Overcooked lentils can make the salad feel heavy.
• Fennel Shaving: For the thinnest, most delicate shave of fennel, use a mandoline if you have one. Otherwise, a very sharp knife and a steady hand will do. The delicate anise notes of raw fennel are a revelation in this salad.
• Vinaigrette Emulsification: Shaking the vinaigrette vigorously in a jar is the easiest way to achieve a well-emulsified dressing that won’t separate too quickly. If it does start to separate, just give it another quick shake before dressing.

Serving & Storage Suggestions

This salad is best served at room temperature or slightly chilled, allowing the flavors to meld and the vegetables to retain their crispness. It makes a stunning centerpiece for a lunch or a light dinner.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. While the avocado may darken slightly, the flavors will continue to deepen. It’s best to dress the vegetables separately if you plan on storing for longer periods to maintain their freshness and crispness. Reheat gently, if desired, or enjoy cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	488 kcal	24%
Total Fat	36.3 g	55%
Saturated Fat	5 g	25%
Cholesterol	0 mg	0%
Sodium	568.4 mg	23%
Total Carbohydrate	34.4 g	11%
Dietary Fiber	9.4 g	37%
Sugars	2.7 g	10%
Protein	8.9 g	17%

Note: Nutritional values are estimates and can vary based on specific ingredient brands and preparation methods.

Variations & Substitutions

• Lentil Swap: While beluga lentils are ideal for their texture and appearance, French green lentils or even small brown lentils can be used. Adjust cooking times as needed.
• Grain Additions: For a heartier salad, consider adding cooked farro or bulgur wheat alongside the quinoa.
• Herb Flexibility: If cilantro isn’t your favorite, fresh mint or dill can offer a lovely alternative herbaceous note.
• Nutty Crunch: Toasted slivered almonds, chopped walnuts, or pistachios would add a delightful crunch and richness.
• Citrus Zest: A touch of lemon or lime zest added to the vegetable mixture before dressing can brighten the flavors even further.
• Spice it Up: A pinch of red pepper flakes in the vinaigrette can add a subtle warmth.

FAQs

Q: Why rinse the quinoa?
A: Rinsing quinoa removes saponin, a natural coating that can give it a bitter or soapy taste.

Q: Can I make this salad ahead of time?
A: You can cook the quinoa and lentils and prepare the vinaigrette a day in advance. Assemble the salad just before serving for the freshest texture, or keep the dressed vegetable components separate until ready to combine.

Q: What makes beluga lentils the best choice for this salad?
A: Beluga lentils are small, firm, and have a beautiful black hue that contrasts wonderfully with the other ingredients. They also hold their shape well, preventing the salad from becoming mushy.

Q: Is this salad suitable for meal prep?
A: Yes, it’s an excellent candidate for meal prep. Keep the quinoa and lentil base separate from the dressed vegetables and avocado to maintain optimal texture.

Q: What does “bouquet garni” mean?
A: A bouquet garni is a bundle of aromatic herbs tied together, traditionally with twine, and used to flavor stocks, soups, and stews. In this recipe, it subtly infuses the lentils with savory notes.

Final Thoughts

This Quinoa and Beluga Lentil Salad is more than just a recipe; it’s a philosophy on a plate. It champions the beauty of whole foods, proving that simplicity can lead to profound flavor and satisfying textures. It’s a dish that nourishes the body and the soul, a perfect example of clean eating done with flair and intention. I encourage you to embrace its wholesome goodness, perhaps enjoying it as a light lunch with a crisp glass of Sauvignon Blanc, or as a vibrant side to grilled fish or chicken. Share it with loved ones, and savor every colorful, flavorful bite.