The scene. Carpooling to a winery potluck with friends at 10:45 am on a gorgeous Saturday for a afternoon jazz festival. Woke up the same day with no idea what to make. (I'll blame it on the nutty week I'd had.) Open the fridge/pantry. This is what came about.
1 cup dry quinoa - cook it according to directions.
1 cup dry lentils - cook according to directions. (But first spill about a half of a cup on the floor and trash them because you hadn't had coffee yet.)
3 green onions sliced thin
1 bunch asparagus
Awesome garlic scape pesto made earlier in the week (you could get the same flavor profile with garlic powder, salt, lemon, oil, and parm, probably.)
More lemon juice (~1 T)
More olive oil (~2 T)
A smidge more parm (~2 T)
Salt to taste
Cook lentils and throw in a bowl and put in the fridge to cool. Cook quinoa. The last few minutes of the quinoa throw in chopped asparagus to blanch. (I didn't feel like getting another pot dirty. You could steam the asparagus. I wanted some crunch still left.) Add into the lentils. Mix in remaining ingredients.
This makes a lot. I saved 2 servings for later and the rest went to the potluck with 10 people and a bit was leftover. It had good reviews for something so impulsive!
|Fun hayride with the owners schooling us on vineyard vs. wineries|