Quinoa Lentil Brain Salad
This makes a great side dish and adds in many of the important brain nutrients.
Place in sauce pan:
1/2 c. washed lentils (tyrosine)
2 c. water
Simmer until tender but not mushy, about 30 minutes. Drain and cool.
Place in microwave safe bowl:
1/2 c. quinoa (rinsed) (Choline & Betaine)
1 1/4 c. water
Cover and microwave on high for 9 minutes. Let sit for 2 minutes then stir. Should be tender with a little "pop" when biting.
Mix together quinoa and lentils. Add in:
chopped walnuts (tryptophan & Omega 3))
chopped cashews or raisins (iron)
chopped pistachios (Thiamine) (or serve with asparagus or fresh green peas)
dried cranberries (resveratrol)
diced red bell pepper (Omega 3)
1/2 can drained and rinsed chick peas (folate) (can also use black eye peas, black beans, or pinto beans, or serve with asparagus)
For the dressing:
Heat in a microwave-safe bowl in a microwave until warm, about 30 seconds:
3 Tlb. lemon juice
1 tsp. honey into juice until dissolved.
1 Tlb white or rice wine vinegar
1/4. tsp salt
whisk in 3 Tlb. olive oil and season with black pepper.
Pour lemon juice mixture into lentils and quinoa. Chill at least 1 hour.