Everything I Want to Eat Quinoa and Lentil Salad
INGREDIENTS
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1/4 cup tart dried cherries
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2 tablespoons apple cider vinegar
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3/4 cup dried brown lentils, rinsed
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3 garlic cloves, divided
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3/4 cup quinoa, rinsed
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1 small/reasonably-sized sweet potato, peeled and cut into 1/4-inch cubes
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1 small/reasonably-sized butternut squash, peeled and cut into 1/4-inch cubes
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne
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Olive oil, for roasting and seasoning
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Salt and pepper, for roasting and seasoning
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One 8-ounce package tempeh, cut in half widthwise, then cut into very thin (1/8-inch) strips
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1 slice stale wheat bread, crumbled into small bits
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1 handful sesame seeds
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1/2 cup toasted sunflower seeds
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1/3 cup chopped toasted pistachios
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2 scallions, green parts only, finely chopped
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1/2 cup crumbled ricotta salata
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Freshly squeezed lemon juice, for seasoning (you'll want at least 1 tablespoon)
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1 avocado, cubed
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