Grain and Lentil Salad with Grilled Vegetables and Hummus
If you want to add more middl eastern recipes to your repertoire, Grain and Lentil Salad with Grilled Vegetables and Hummus might be a recipe you should try. This recipe makes 4 servings with 329 calories, 17g of protein, and 8g of fat each. For $2.75 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 19 people have made this recipe and would make it again. It is brought to you by Foxes Love Lemons. A couple people really liked this main course. If you have red bell pepper, shallot, pearled barley, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 98%, this dish is great. If you like this recipe, you might also like recipes such as Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS), Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing, and Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives.
Servings: 4
Ingredients:
1 bunch asparagus, ends trimmed
1 garlic clove, minced
1 cup prepared hummus
1/3 cup pearled barley, rinsed and drained
1/3 cup quinoa, rinsed and drained
1 red bell pepper, seeded and quartered
1/3 cup red lentils, rinsed and drained
1 small shallot, thinly sliced
1/4 cup drained julienne-cut sun-dried tomatoes with Italian herbs in oil, plus 1 tablespoon oil from jar
1 summer squash or zucchini, halved lengthwise, then halved crosswise
Equipment:
pot
kitchen timer
sieve
grill
bowl
Cooking instruction summary:
Bring a large pot of water to boil over medium-high heat. Add barley; set kitchen timer for 20 minutes. When timer runs out, add quinoa and lentils; cook for 20 minutes longer or until all grains are tender; remove from heat. Drain grains in a fine mesh strainer; return grains to pot (off the heat); cover and let stand 5 minutes. Meanwhile, in large bowl, stir together shallot, garlic, sun-dried tomatoes and their oil. While grains are cooking, grill vegetables: Preheat grill for direct grilling over medium-high heat. Lightly spray vegetables with cooking spray; transfer to hot grill rack. Cook 4 to 6 minutes or until all vegetables are tender, turning occasionally; removing each one as it finishes cooking. To serve, pour grains into bowl with sun-dried tomato mixture, toss to combine. Spread hummus on serving platter. Spoon grain salad over hummus and arrange grilled vegetables on top.
Step by step:
1. Bring a large pot of water to boil over medium-high heat.
2. Add barley; set kitchen timer for 20 minutes. When timer runs out, add quinoa and lentils; cook for 20 minutes longer or until all grains are tender; remove from heat.
3. Drain grains in a fine mesh strainer; return grains to pot (off the heat); cover and let stand 5 minutes. Meanwhile, in large bowl, stir together shallot, garlic, sun-dried tomatoes and their oil. While grains are cooking, grill vegetables: Preheat grill for direct grilling over medium-high heat. Lightly spray vegetables with cooking spray; transfer to hot grill rack. Cook 4 to 6 minutes or until all vegetables are tender, turning occasionally; removing each one as it finishes cooking. To serve, pour grains into bowl with sun-dried tomato mixture, toss to combine.
4. Spread hummus on serving platter. Spoon grain salad over hummus and arrange grilled vegetables on top.
Nutrition Information:
covered percent of daily need
