A few of the ingredients for the Maple Tossed Rhubarb & Puy Salad
I recently discovered Green Kitchen Stories and one of the recipes that caught my eye is the Maple Tossed Rhubarb & Puy Salad. I love summer lentil salads, and the mixture of fruits and vegetables with goat cheese (my substitute for feta) and basil sounded so delicious! Koen’s family from Canada was visiting and I decided to make this salad. This was exciting for me, because I’ve actually never made anything with rhubarb before. I wasn’t even sure how it tasted – sour it turns out! Before making the salad I wanted to look up a few things about rhubarb:
Can you eat it raw? Yes.
Can you eat green rhubarb? Yes, but people like the red ones for aesthetics but the taste is the same.
The salad is really easy to make – just cooking the lentils and chopping the produce. What a great combination of flavors! There were no leftovers, so that’s always a great sign!
I wanted to find a recipe so I could use some leftover quinoa I had on hand. I decided to look up recipes on My New Roots, because I had used the site for the Chickpea Wraps, and I knew that would be my best bet for a healthy unique recipe! I was so excited when I found the Quinoa Spring Sushi + DIY Quick-Pickled Ginger! The sushi rolls and pickled ginger were easy to make and the results were so fresh and delicious! I will never buy store-bought pickled ginger again – there’s no comparison!