Everyone seems to be talking about whole grains these days, and they are ubiquitous, found even in little grocery stores in small neighborhoods. Quinoa, kasha, bulghur wheat, wheat berries, farro, and the list goes on. I use most of these grains in various recipes, ranging from soups to salads to pilafs, and even baked into breads when I am in the mood. This simple salad was the result of leftover cooked quinoa that was used for quinoa pilaf.
split peas make a wonderful combination, chewy quinoa and the soft peas tossed with sauteed onions, garlic, cilantro, and jalapeno. I used half a cup of cooked quinoa, half a cup of cooked split peas, a little diced onion, a clove of garlic - minced, and a few sprigs of fresh cilantro. A pinch of turmeric gives the salad a vibrant yellowish tinge. A pinch of salt, freshly squeezed lemon juice and a sprinkle of olive oil round off the salad. Serve warm or at room temperature. The leftover salad made for an excellent sumptuous lunch the next day.