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Tangy Lentils and Quinoa
Recipe

19 INGREDIENTS • 7 STEPS • 45MINS

Tangy Lentils and Quinoa

5.0
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!
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Tangy Lentils and Quinoa
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Garlic & Zest
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
Celery
1 stalk
Celery, diced
Carrot
2
Carrots, diced, peeled
Onion
1/2
Onion, diced
Olive Oil
1 Tbsp
Quinoa
3/4 cup
Quinoa
or Regular or Red Quinoa
Water
2 cups
Water
French Green Lentils
1/2 cup
French Green Lentils
or French Lentils
Vegetable Broth
1 cup
Vegetable Broth
Bay Leaf
1/4 tsp
Bay Leaf, ground
Fresh Thyme
3 sprigs
Plum Tomato
1
Plum Tomato, diced, deseeded
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Shallot
2
Shallots, diced
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Kosher Salt
1/2 tsp
Freshly Ground Black Pepper
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
Add to plan
logo
Tangy Lentils and Quinoa
Save
author_avatar
Garlic & Zest
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.
Tags
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Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Side Dish
Whole Grains
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