Thanksgiving recipe: Quinoa and lentil salad

Serves: 12 / Preparation time: 30 minutes / Total time: 1 hour

1 1/2 cups quinoa

5 cups water

1 1/2 cups lentils

1/2 cup green onion

1/2 cup diced red pepper

2 tablespoons diced red onion

1/2 cup mix of sliced orange and white carrots

1/2 cup diced sweet potatoes

1/2 cup cooked butternut squash, diced

1/2 cup fresh corn off cob

6 tablespoons orange juice

2 tablespoons lime juice

1 tablespoon balsamic vinegar

1 clove minced garlic

2 tablespoons chopped mint

Sea salt and cracked black pepper

Rinse quinoa several times and drain well. In two separate pots, bring 2 1/2 cups water to a boil. Add the quinoa to one and cook 15 minutes or until all liquid is absorbed, remove from heat and let stand for 10 minutes, fluff with fork and let cool. Add lentils to the other and cook al dente, drain and cool.

Meanwhile, chop the green onions, red pepper, red onion, carrots, sweet potatoes and squash into 1/4-inch dice. In a large pot, quick-steam the squash and, if desired, the sweet potatoes, carrots and corn until just crisp tender. Remove from the pot and cool. In a small bowl combine the orange juice, lime juice and balsamic vinegar.

Just before serving, place the cooled quinoa and lentils in a serving dish. Add the juice mixture and toss to coat; fold in all vegetables, garlic and mint. Season the salad to taste with salt and pepper just before serving.

From Joe Nader, executive chef, Levy Restaurants, Ford Field.

Nutrition information not available.

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Contact Susan Selasky: 313-222-6432 or sselasky@freepress.com. Follow her on Twitter @SusanMariecooks.