Lentil - Quinoa Pilaf over Wilted Arugula
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Ingredients:Olive Oil, 2 tbspScallions, raw, 1 cup, chopped*McCormick All-Vegetable Bouillon Cubes, 2 cubes dissolved in 4 cups of waterLentils, 1.25 cup *Pine Nuts, 3 tbsp *baby arugula, 8 cup *Black Currants, 0.25 cup*Balsamic Vinegar, 1 tbsp
1. heat 1 tbsp olive oil in skillet over medium heat. Add 1/2 cup green onions; saute 2 minutes. add broth, lentils, and quinoa; bring to a boil. reduce heat to med-low, and simmer, partially covered, 15 minutes. remove from heat and let rest, covered, 10 mins.
2. meanwhile, toast pine nuts in small skillet over low heat 2 mins.
3. toss arugula with 2 tbsp currants, 1 1/2 tbsp toasted pine nuts, balsamic vinegar and remaining 1 1/2 tbsp oil in bowl. serve lentil mixture over arugula mixture sprinkled with remaining scallions, currants and pine nuts.
Serving Size: 2 cups arugula and 1 cup pilaf
Number of Servings: 4
Recipe submitted by SparkPeople user JAYROBERTSO.
2. meanwhile, toast pine nuts in small skillet over low heat 2 mins.
3. toss arugula with 2 tbsp currants, 1 1/2 tbsp toasted pine nuts, balsamic vinegar and remaining 1 1/2 tbsp oil in bowl. serve lentil mixture over arugula mixture sprinkled with remaining scallions, currants and pine nuts.
Serving Size: 2 cups arugula and 1 cup pilaf
Number of Servings: 4
Recipe submitted by SparkPeople user JAYROBERTSO.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 973.0 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 10.3 g
- Protein: 15.2 g
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