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Fruity Curried Lentil Salad

By: Candi

"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."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (8 ounce) can pineapple chunks, juice reserved
1/2 cup quinoa
1/2 cup lentils
salt and ground black pepper to taste
2 teaspoons curry powder
1/2 cup unsweetened dried coconut
1/4 cup chopped pecans
1/4 cup finely diced red onion
1 tablespoon chopped fresh cilantro

Directions

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.
Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.