Beans & Legumes

Tangy Lentils and Quinoa

Recipe

19 INGREDIENTS • 7 STEPS • 45MINS

Tangy Lentils and Quinoa

5

8 ratings

In this dish, fresh chopped plum tomato and grassy parsley add flavor and brightness. A shallot vinaigrette with a liberal dose of dijon mustard adds just the right tang. Try serving with a sprinkle of goat cheese or feta crumbles!

Tangy Lentils and Quinoa

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

In this dish, fresh chopped plum tomato and grassy parsley add flavor and brightness. A shallot vinaigrette with a liberal dose of dijon mustard adds just the right tang. Try serving with a sprinkle of goat cheese or feta crumbles!

45MINS

Total Time

$2.56

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 stalk

Celery, diced

2

Carrots, diced, peeled

1/2

Onion, diced

1 Tbsp

3/4 cup

or Regular or Red Quinoa

2 cups

Water

1/2 cup

French Green Lentils

or French Lentils

1 cup

Vegetable Broth

1/4 tsp

Bay Leaf, ground

1

3 sprigs

1

Plum Tomato, diced, deseeded

1/2 cup

Fresh Parsley, chopped

2

Shallots, diced

2 Tbsp

Red Wine Vinegar

1/2 Tbsp

Dijon Mustard

1/3 cup

Extra-Virgin Olive Oil

1/2 tsp

1/4 tsp

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

431

Fat

23.2 g

Protein

12.0 g

Carbs

45.1 g

Tangy Lentils and Quinoa

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Dice the Shallots (2), Celery (1 stalk), and Onion (1/2). Peel and dice the Carrots (2). Deseed and dice the Plum Tomato (1). Chop the Fresh Parsley (1/2 cup).

step 1 Dice the Shallots (2), Celery (1 stalk), and Onion (1/2). Peel and dice the Carrots (2). Deseed and dice the Plum Tomato (1). Chop the Fresh Parsley (1/2 cup).

step 2

In a small saucepan, bring Vegetable Broth (1 cup), Water (1/2 cup), Bay Leaf (1/4 tsp), whole Bay Leaf (1), and Fresh Thyme (3 sprigs) to a boil. Add French Green Lentils (1/2 cup), cover and simmer about 20-25 minutes until cooked.

step 2 In a small saucepan, bring Vegetable Broth (1 cup), Water (1/2 cup), Bay Leaf (1/4 tsp), whole Bay Leaf (1), and Fresh Thyme (3 sprigs) to a boil. Add French Green Lentils (1/2 cup), cover and simmer about 20-25 minutes until cooked.

step 3

While lentils are cooking, heat Olive Oil (1 Tbsp) in a medium saucepan over medium heat. Add diced celery, carrots, and onion. Cook until slightly softened, 4-5 minutes. Add Quinoa (3/4 cup) and Water (1 1/2 cups) and bring to boil.

step 3 While lentils are cooking, heat Olive Oil (1 Tbsp) in a medium saucepan over medium heat. Add diced celery, carrots, and onion. Cook until slightly softened, 4-5 minutes. Add Quinoa (3/4 cup) and Water (1 1/2 cups) and bring to boil.

step 4

Cover pot with a lid and reduce heat to low. Simmer for 15 minutes until quinoa is tender and has given off its little spiral germ. While quinoa and lentils cook, make the shallots vinaigrette.

step 4 Cover pot with a lid and reduce heat to low. Simmer for 15 minutes until quinoa is tender and has given off its little spiral germ. While quinoa and lentils cook, make the shallots vinaigrette.

step 5

In a small bowl, whisk together diced shallots, Red Wine Vinegar (2 Tbsp), Dijon Mustard (1/2 Tbsp), Extra-Virgin Olive Oil (1/3 cup), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) until the mixture is emulsified.

step 5 In a small bowl, whisk together diced shallots, Red Wine Vinegar (2 Tbsp), Dijon Mustard (1/2 Tbsp), Extra-Virgin Olive Oil (1/3 cup), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) until the mixture is emulsified.

step 6

When both the lentils and quinoa are cooked through, move them from heat, and remove lids to allow to cool. Drain any excess liquid from the lentils and quinoa. You want moisture to come from the vinaigrette.

step 7

In a large bowl, combine lentils, quinoa, diced plum tomato, and parsley, and toss to combine. Add 3 tablespoons of shallots vinaigrette and toss. Taste, and add more vinaigrette as needed. Serve warm, or at room temperature.

step 7 In a large bowl, combine lentils, quinoa, diced plum tomato, and parsley, and toss to combine. Add 3 tablespoons of shallots vinaigrette and toss. Taste, and add more vinaigrette as needed. Serve warm, or at room temperature.

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