Lentil-Quinoa Pilaf over Wilted Arugula

1. 1

   Heat 1 Tbs.

2. 2

   olive oil in skillet over medium heat.

3. 3

   Add 1/2 cup green onions; saute 2 minutes.

4. 4

   Add broth, lentils, and quinoa; bring to a boil.

5. 5

   Reduce heat to medium-low, and simmer, partially covered, 15 minutes.

6. 6

   Remove from heat, and let rest, covered, 10 minutes.

7. 7

   Meanwhile, toast pine nuts in small skillet over low heat 3 minutes.

8. 8

   Toss arugula with 2 Tbs.

9. 9

   currants, 1 1/2 Tbs.

10. 10

    toasted pine nuts, balsamic vinegar, and remaining 1 1/2 Tbs.

11. 11

    oil in bowl.

12. 12

    Serve lentil mixture over arugula mixture sprinkled with remaining green onions, currants, and pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.