Quinoa Bowl With Lentils And Mustard Vinaigrette Recipe

Name: Quinoa Bowl With Lentils And Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils, rinsed; 1/2 cup red quinoa, rinsed; Kosher salt; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 3 celery stalks, thinly sliced on a diagonal; 2 cups very thinly sliced green cabbage; 1 cup celery leaves; 1 cup torn mint leaves; 3 ounces semifirm cheese (such as Gouda, Gruyere, or cheddar), shaved

Servings: persons

1/2 cup green lentils, rinsed
1/2 cup red quinoa, rinsed
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground black pepper
3 celery stalks, thinly sliced on a diagonal
2 cups very thinly sliced green cabbage
1 cup celery leaves
1 cup torn mint leaves
3 ounces semifirm cheese (such as Gouda, Gruyere, or cheddar), shaved

1
Cook lentils and quinoa in a large saucepan of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain; transfer to a medium bowl.
2
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. Add lentils and quinoa, celery stalks, cabbage, celery leaves, and mint and toss to coat. Add cheese and toss again. Taste and season with more salt and pepper if needed.
3
Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup green lentils, rinsed, 1/2 cup red quinoa, rinsed, Kosher salt, 2 tablespoons red wine vinegar, and more.

Yes, Quinoa Bowl With Lentils And Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Bowl With Lentils And Mustard Vinaigrette

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