Quinoa Bowl with Lentils and Mustard Vinaigrette

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Quinoa Bowl with Lentils and Mustard Vinaigrette calories by ingredient

Introduction

THIS IS NOT MY RECIPE - but it's too good not to share. (Also I just wanted to be able to track it.).

Crunchy, light, filling and satisfying with quite a bit of fiber and protein.

Bonus fact: is a great take to work salad because it can go a whole day without being in the fridge. THIS IS NOT MY RECIPE - but it's too good not to share. (Also I just wanted to be able to track it.).

Crunchy, light, filling and satisfying with quite a bit of fiber and protein.

Bonus fact: is a great take to work salad because it can go a whole day without being in the fridge.

Minutes to Prepare: 10

Minutes to Cook: 25

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 Vinegar

1 tbsp Lemon juice

2 tsp Grey Poupon Dijon Mustard

.25 cup Extra Virgin Olive Oil

1 dash Black Pepper

3 stalk, large raw celery, thinly sliced on diagonal

2 cup, chopped fresh green Cabbage very thinly sliced

3 oz Gruyere Cheese grated

Tips

I have substituted regular spicy brown mustard for dijon and this tastes just as good. This is an easy make-ahead recipe if you're doing food prep.

I made changes to the original recipe - which includes a cup of torn mint leaves and a coup of celery leaves.

Directions

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.