Quinoa And Beluga Lentil Salad - cooking recipe

Ingredients

1 cup quinoa
1 teaspoon sea salt, divided
4 cups vegetable broth
1 cup lentils (he uses beluga lentils)
1 carrot, peeled & sliced in half lengthwise
3 stalks celery
6 sprigs parsley
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
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 & freshly ground black pepper, to taste
1 teaspoon fennel pollen (optional)

Preparation

Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.