Light & Lentilly

Yesterday for lunch Kerstin made a quinoa and lentil salad. She tossed quinoa, lentils and canned tuna fish together and topped with grated carrots and sliced cucumbers.

While we were eating I realized that I have macrobiotics to thank for what I was enjoying—before going macro I would have needed much more salt or seasoning to make the salad tasty. But the ability I am gaining to taste subtleties is growing. The unique flavor of lentils has never been so apparent to me. Having just a touch of tuna in the salad gave it a zing that was countered by the carrots and cucumbers. It is a summer salad I hope we eat a lot more of.