Back in June, 2011, I wrote a post that included the travails of cooking (includes photo) aboard our 30-year old, 32-foot cabin cruiser, the Outrageous, which we use as a moving cottage on the lakes around Ottawa and as a means of travel to the St. Lawrence River and the Thousand Islands.
At the time, I likened the galley to a shower stall, and guess what? Nothing has changed its size between now and then. Thus another summer finds me once again seeking out ways to maintain my healthy, gluten-free, and low-cal diet while on the water. Basically, I need a variety of dishes that I can make in advance and that are easily portable.
Hence a Weight Watcher recipe for “Lentil Salad with Fresh Mint and Goat Cheese” caught my eye. It had no flour, I love mint, and legumes are my friends. Most importantly, it fit my seafaring criteria. The problem? After I made it, I found its flavour too dense—it had…well, too many lentils in one bite.
I began to mix it with other dishes: a lettuce salad, a chicken salad. All were good, but nothing I’d write home about. Then I decided to add cooked quinoa and hit the jackpot, taste-wise and nutritionally speaking. A cup of this salad is a power-house of filling protein and a great mix of tastes, both fresh (mint) and salty (cheese), and interesting textures, both crunchy and soft.
Makes 4.5 cups
- 2 cups cooked lentils
- 1½ cups cooked quinoa
- ½ cup red onion
- ½ cup fresh mint leaves
- 2.5 oz. of goat feta
- Salt, to taste.
- Rinse lentils and put in a large bowl.
- Put the onion, mint leaves, and goat feta into the small bowl of a food processor.
- Process with 2 or 3 quick pulses so that the mixture is chopped but not puréed.
- Add with quinoa to lentils and mix well.
- Serve hot (1-2 minutes in the microwave) or cold.
For Weight Watchers: 1 cup is worth 5 points on the PointsPlus plan.