CURRIED QUINOA AND LENTIL SALAD

Serves: 6

3 1/4 cups (810 mL) water

2 tsp (10 mL) curry powder

1/2 tsp (2.5 mL) salt

1 cup (250 mL) quinoa, thoroughly rinsed and drained

1/2 cup (125 mL) dried red lentils, rinsed and drained

1/4 cup (60 mL) white wine vinegar

2 tbsp (30 mL) tomato paste

2 tbsp (30 mL) water

2 tsp (10 mL) curry powder

1/2 tsp (2.5 mL) salt

1/8 tsp (0.5 mL) cayenne pepper

2 tbsp (30 mL) oil

1/4 cup (60 mL) thinly sliced green onion

4 cups (1 L) torn young Swiss chard leaves or baby spinach

1. Combine 3 1/4 cups (810 mL) water, 2 tsp (10 mL) curry powder and 1/2 tsp (2.5 mL) salt in a large saucepan. Bring to a boil over medium heat. Stir in quinoa and lentils; return to a boil.

2. Reduce heat; cover and simmer for 20 minutes. Remove from heat and let stand for 15 minutes. Transfer quinoa mixture to a bowl and fluff with a fork. Cool to room temperature.

3. Meanwhile, to prepare dressing, whisk together next 6 ingredients (vinegar through cayenne pepper) until combined. Gradually whisk in oil until blended. Stir in green onion. Add dressing and Swiss chard to quinoa mixture and toss to combine. Serve.