Once upon a time, I criticized the use of emoticons and emojis. Insert 😦 face.
Admittedly, this was long before I found myself with a phone that could insert everything from a simple smiley face all the way to a miniature chestnut. Do you even know how often I use the chestnut emoji? More than never, which is actually a lot if you think about it.
Feeling happy? Insert smily emoji.
Feeling super duper happy? Insert double smily emoji or maybe tack on a thumbs up to emphasize the point.
Feeling dramatic? Simply respond with a double tear face or frowning face with mouth open.
Headed to another country? Perhaps a mini airplane + banknote with yen sign + Japanese flag = I get the message loud and clear on your travels.
Do you guys remember back before we even had the cute emojis? The days of : ) and ; ) and even 8)… and even the days before we did that?
Insert heartbroken emoji.
If I was texting you this blogpost, I’d start with a double thumbs up because this dish tasted just that good. I’d then text a little bowl of rice because it’s the closest thing I have to a quinoa emoji and follow it with a little hearts-for-eyes smily face because that’s how much I loved this recipe.
Are you intrigued?
Insert fist bump emoji followed by streamers.
1/2C quinoa, cooked to package directions.
1/2C lentils, rinsed
1tsp dijon mustard
2T red wine vinegar
3T olive oil
1/4tsp garlic powder
1 lime, zested
2 green onions, chopped
1T chopped fresh cilantro
Cook quinoa according to package directions. Set aside.
Rinse lentils. Simmer in 2C water until lentils are tender, about 25 minutes. Drain and add to quinoa.
Combine mustard and vinegar in a bowl. While whisking, drizzle in oil. Finish by adding garlic powder, lime zest, and a large pinch of salt and pepper. Taste and add more salt or pepper if needed.
Pour dressing over the quinoa-lentil mixture. Top with chopped green onions, and cilantro.