Quinoa Bowl with Lentils and Mustard Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 cup Green Lentils (dry)0.5 cup Red Grain Quinoa (dry)Kosher Salt to taste (.25 tsp used in ingredient list)2 tbsp Red Wine Vinegar1 tbsp Lemon juice 2 tsp Grey Poupon Dijon Mustard .25 cup Extra Virgin Olive Oil 1 dash Black Pepper3 stalk, large raw celery, thinly sliced on diagonal2 cup, chopped fresh green Cabbage very thinly sliced3 oz Gruyere Cheese grated
Cook lentils and quinoa together in a large saucepan with 2 cups of water until lentils are tender but not mushy - about 15-20 minutes. Drain if there is excess water; transfer to medium bowl to cool.
Whisk vinegar, lemon juice and mustard in a large bowl. Whisking constantly, gradually stream in oil; whisk until emulsified. Season with salt and a generous amount of pepper.
Combine celery and cabbage and toss to coat. Then add quinoa and lentils, toss again. Then add cheese and toss again. Taste and season with more salt and pepper if needed.
Ready to eat right away, but tastes better after sitting for a few hours.
Serving Size: Makes 4 servings, about 1.5 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLE_391.
Whisk vinegar, lemon juice and mustard in a large bowl. Whisking constantly, gradually stream in oil; whisk until emulsified. Season with salt and a generous amount of pepper.
Combine celery and cabbage and toss to coat. Then add quinoa and lentils, toss again. Then add cheese and toss again. Taste and season with more salt and pepper if needed.
Ready to eat right away, but tastes better after sitting for a few hours.
Serving Size: Makes 4 servings, about 1.5 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLE_391.
Nutritional Info Amount Per Serving
- Calories: 312.5
- Total Fat: 21.7 g
- Cholesterol: 23.4 mg
- Sodium: 302.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 8.1 g
- Protein: 14.1 g
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