dearly loved

quinoa & lentil salad with roasted sweet potatoes, figs, and orange thyme vinaigrette

quinoa, lentil and kale salad with  pears, almonds, and orange thyme vinaigrette

I am so excited this month because one of Grant's teachers inspired me.  Actually, all good teachers inspire me.  How do you do that?  How do you possibly have the energy to teach kids all day and then go home to your own kids or life and be nice?  Not to mention make dinner, clean up, and be a responsible citizen?  Teaching is one of the hardest jobs emotionally in my opinion.  I only know a bit because of homeschooling but I am constantly impressed by the men and women who are pouring their hearts out and doing such a stellar job at educating our children.  So when Mrs. Sikorsky asked for some chilled quinoa recipes, what a delightful idea for some spring quinoa salads.  Here we go!

First let's talk dressing.  It's the star, you can dress the next two salads with it, and, I would suggest double or even tripling the recipe and storing it in a canning jar in the fridge for a few weeks so you don't have to make it each time.

Orange Thyme Vinaigrette
1/3 cup fresh squeezed orange juice (you can sub oj if needed)
1/4 cup apple cider vinegar (I suggest Bragg's Organic)
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 teaspoon honey
 6 springs thyme removed from stem
**Add first six ingredients, slowly add oils while whisking
1/8 cup vegetable oil
1/8 cup olive oil
--- Hold off on adding the thyme until serving if you are going to make the southwest version of the quinoa and lentil recipe below.

Red quinoa and lentil salad with kale, sliced almonds, figs, and orange thyme vinaigrette
3/4 cup red quinoa 
1/2 cup green lentils
1 1/2 cup kale greens washed well and broke into bight size pieces without stalks
1/2 cup sliced almonds
4-6 Black Mission Figs or seasonal figs chopped in small bight size pieces
1 orange or clementine for garnish, zest, then peal, break into segments and rough chop 
1 teaspoons kosher salt

Directions
Place 2 1/2 cups of water and a teaspoon salt in a small pot with a lid.  Bring to a boil.  Add quinoa, turn heat to low.  Cook 10 minutes covered.  Add lentils, cook 15 minutes until soft but not braking and mushy.  Drain and rinse with cold water.  Place in the refrigerator until cool and prep the rest of the items.
To assemble salad, add all ingredients except orange, mix together gently with dressing.  Garnish with orange segments and zest.

Southwest quinoa and lentil salad with orange vinaigrette
same dressing just omit the thyme
3/4 cup red quinoa 
1/2 cup green lentils
1 1/2 cups kale washed well and broke into bight size pieces without stalks
1 can black beans rinsed
1 mango, pealed and diced
1 avocado, pealed and diced
1/2 cup cilantro

Place 2 1/2 cups of water and a teaspoon salt in a small pot with a lid.  Bring to a boil.  Add quinoa, turn heat to low.  Cook 10 minutes covered.  Add lentils, cook 15 minutes or until soft but not braking and mushy.  Drain and rinse with cold water.  Place in the refrigerator until cool and prep the rest of the items.
To assemble salad, add all ingredients and gently toss.  Add dressing.  
If you are going to make this ahead of time do not add mango and avocado until right before serving.

One of my goals is to teach people to cook, not just teach people to read a recipe.  For example, If you cook the quinoa and lentils as instructed, add whatever sounds good to you, change up the dressing, get creative, and have fun.  Also, utilize what is in your refrigerator, that is what I did above,  I had left over roasted sweet potatoes from dinner and now they are a welcomed addition to my salad.  If your serving this for dinner, add some chicken. I am going to teach you my favorite way to prepare chicken breasts and thighs.
Cooking lesson:  Combination Cooking  (searing, then baking) chicken
Preheat oven to 350.
You will need a stainless steal or oven proof non stick saute pan
1.  Make a rub, a teaspoon of each salt, pepper, granulated garlic, paprika.  Season both sides of chicken
2.  Sear the chicken on very high heat in a little olive oil.  Wait until the oil is hot before adding chicken.  Cook on each side 2 minutes or until you have some nice color. 
3.  Add a splash (2 Tablespoons) of wine or water and place the pan in the oven until cooked to an internal temperature of 160 degrees****Remember not to grab the handle of the pan after it comes out of the oven. 
4. Rest 10 minutes, slice
5.  Add to salad

The words below are my prayer for teachers.  I want to hang them in my closet for myself too.  When I am getting ready for a day the most important thing isn't what boho or soho or CT don't freeze your butt off fashion I can rock.  I want to be clothed in God's goodness and love.  And some great outfit would be good too!!!
Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience.  Colossians 3:12 

 Thank you teachers, may you continue to be greatly blessed as you teach.  As a mom I sincerely appreciate that you love my kids and you give them your best each day.