Roasted asparagus and lentils and Dijon vinaigrette
1cupdried lentils+2 1/2 cups water
1cupquinoa+1 3/4 cups water
1poundor 454 grams asparagus
1/3cupwhite wine vinegar
1cupextra-virgin olive oil
1/4to 1/2 teaspoon sea salt
Freshly ground black pepper
chopped pistachios to taste
Pre heat the oven to 450 degrees.
In a pot with a lid put the lentils and water. Cover and place over medium heat for 20 minutes or so. Until lentils are cooked and soft to bite. When ready drain and let them cool, set aside.
In a pot with a lid put the quinoa with water, cover and leave to medium heat until almost all the water is absorbed. Turn off and leave covered until there is no water, all is absorbed. When ready fluff with a fork.
Cut asparagus into bite pieces and add them in a pan with a teaspoon of oil and a pinch of salt. Put in the oven for about 15 to 20 minutes or until they are roasted on all sides.
Meanwhile in a large bowl mix the Dijon, garlic, vinegar, salt and pepper with a whisk. When they are well integrated, add the oil slowly, until the vinaigrette is ready. Try and adjust seasoning if needed.
When the asparagus are ready take them out of the oven and let them cool. Mix with lentils and add vinaigrette to taste.
Serve over quinoa and top with chopped pistachios.
-Vinaigrette stays well in the fridge for up to a week.