Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Red Quinoa and Lentils with Fried Goat Cheese, Citrus and Pomegranate

Servings: 4

Packed with protein and fiber, this sprightly salad is a balance of sweet and savory. Pan-frying the goat cheese creates crisp edges and creamy centers, but if you’re short on time, you can simply crumble the cheese over the salads.

Ingredients

For the lentils and quinoa

  • Fine sea salt
  • 2/3 cup beluga or French lentils, rinsed
  • 1 cup red or tricolor quinoa, rinsed
  • 1 Tbs. extra-virgin olive oil
  • 1 large clove garlic, minced
  • 3/4 cup pomegranate arils
  • 1/4 cup chopped fresh flat-leaf parsley

For the dressing

  • 2-1/2 tsp. cumin seeds
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/3 cup minced shallot
  • 1-1/2 tsp. ground turmeric
  • 1/4 tsp. ground cinnamon
  • Fine sea salt

For the fried goat cheese and salad

  • 2 large eggs, lightly beaten
  • 1-1/4 cups plain panko
  • 1 10-1/2-oz. log plain or herbed fresh goat cheese, chilled
  • 1 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 small head red leaf lettuce, torn into bite-size pieces
  • 2 Tbs. extra-virgin olive oil
  • 4 tangerines or small oranges, peeled and segmented
  • Honey, for drizzling

Preparation

Cook the lentils and quinoa

  • Bring 8 cups of water and 1/2 tsp. salt to boil in a medium pot over medium-high heat. Add the lentils, return to a boil, and cook for 5 minutes. Add the quinoa, reduce to a simmer, and cook until just tender, about 18 minutes. Drain and transfer to a large bowl. Add the oil and garlic. Let cool completely, and then add the pomegranate arils and parsley.

Make the dressing

  • Add the cumin seeds to a small dry skillet over medium-high heat and cook, stirring frequently, until lightly toasted, about 1 minute.
  • Combine the oil, lemon juice, shallot, turmeric, cinnamon, 1/2 tsp. salt, and 1-1/2 tsp. of the toasted cumin seeds in a small bowl and whisk. Reserve 2 Tbs. of the dressing, pour the remaining over the quinoa-lentil mixture, and toss to coat.

Make the fried goat cheese and salad

  • Put the eggs and panko into separate small shallow bowls. Line a plate with paper towels.
  • Using a cheese wire or string, cut the goat cheese into 1/2-inch-thick slices.
  • Dip each slice into the beaten eggs, then the panko, making sure the cheese is thoroughly coated. Place the slices on a wire rack and refrigerate for at least 30 minutes.
  • Heat the butter and olive oil in a large nonstick skillet over medium-high heat until shimmering. Fry the goat cheese until browned, about 2-1/2 minutes. Flip and fry the second side until browned, about 2 minutes. Transfer to the paper-towel-lined plate.
  • In a large bowl, toss the lettuce with the extra-virgin olive oil and divide among shallow bowls or plates. Scatter the tangerines over the lettuce, and then distribute the quinoa and lentils. Top each salad with 3 warm rounds of goat cheese, drizzle lightly with honey, sprinkle with the remaining 1 tsp. toasted cumin seeds, and serve.

Tip

Any leftover lentil-quinoa mixture can be refreshed the next day by squeezing an orange or tangerine over the grains to moisten. Also, leftover fried goat cheese can be refrigerated in a covered container and reheated the next day at 400°F for 10 minutes.

Reviews

Rate or Review

Reviews

  • mamacancook | 01/15/2018

    This sounded interesting and unlike anything in my recipe collection, so we tried it. Not a fan of quinoa so I increased the French green lentils. This was fantastic! So many complex flavors and textures. Very filling and perfectly balanced to make a substantial lunch or light dinner.

    This will stay in my recipe rotation list. Perfectly delicious.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks