Bec's Road Food: Quinoa and Lentil Salad

Laurel's had pasta and red sauce the night before the Columbia Triathlon last weekend. I had a gluten-free quinoa and lentil salad. Here's how it was prepared:

Two nights before:

I cooked the quinoa and the lentils in the same pot. I started cooking the lentils and after about 10 minutes added the quinoa. I cooked the lentils and the quinoa until both were tender and then let them cool. After about 30 minutes I added chopped cilantro, halved grape tomatoes and red wine vinegar. I then transferred the salad to a few plastic containers for traveling. 

The night before:

At the grocery store in Columbia, I bought some capers and added them to the salad just before dinner.  I ate the salad room temperature, on top of crisp greenmarket lettuce.  

 

The day after:

I ended up with all the leftover food from the weekend, including Laurel's fancy red sauce and provolone cheese. The perfect foundation for a pizza bagel.

It's simple to make: toast a bagel (in this case a gluten-free bagel), pile on red sauce, top with one slice of provolone cheese. Broil for a few minutes until the cheese starts to bubble and brown. Finish it off with a few capers.