Cooking Instructions
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)
.
2.
In a small saucepan, bring
Vegetable Broth (1 cup)
,
Water (1/2 cup)
,
Bay Leaves (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.
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.
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.
5.
In a small bowl, whisk together diced shallots,
Red Wine Vinegar (2 Tbsp)
,
Dijon Mustard (2 tsp)
,
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.
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.
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.
