Quinoa-Lentil Bowl With Mustard Vinaigrette

March 22, 2019
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Created by Harmons Chef
45 minutes
Serves 4
INGREDIENTS:
  • 1/2 cup green lentils, rinsed
  • 1/2 cup red quinoa, rinsed
  • Salt and freshly ground pepper
  • Dressing
  • 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
DIRECTIONS:

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.