- 1/2 cup green lentils, rinsed
- 1/2 cup red quinoa, rinsed
- Salt and freshly ground pepper
- 2 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 Tbsp agave syrup
- 3 ribs celery, thinly sliced diagonally
- 2 cups thinly sliced green cabbage
- 1 cup celery leaves
- 1 cup torn fresh mint leaves
Fill a saucepan with water and bring to a boil over high heat. Add lentils and cook until tender but still retain their shape, about 30 minutes. Drain through a sieve and transfer to a large bowl.
Meanwhile, fill another saucepan with water and bring to a boil over high heat. Add quinoa, season with salt, and cook until tender, about 12 minutes. Drain through a sieve and transfer to bowl with lentils.
To make the dressing, in a small bowl, combine vinegar, lemon juice, mustard, and agave. Season with salt and pepper.
Add celery, cabbage, celery leaves, and mint to lentil-quinoa bowl. Pour dressing over mixture and toss to combine. Refrigerate until ready to serve.