Quinoa Bowl with Lentils and Mustard Vinaigrette
A healthy and satisfying grain bowl featuring red quinoa and green lentils tossed with fresh vegetables and herbs in a tangy mustard vinaigrette, topped with shaved cheese.
Ingredients
- •½ cup green lentils, rinsed
- •½ cup red quinoa, rinsed
- •1 to taste Kosher salt
- •2 tablespoons red wine vinegar
- •1 tablespoon fresh lemon juice
- •2 teaspoons Dijon mustard
- •¼ cup extra-virgin olive oil
- •1 to taste Freshly ground black pepper
- •3 stalks 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
- •Gruyère
- •or cheddar)
- •shaved
Cooking Instructions
- 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.
20 min
- 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.
10 min
- 3.
Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.
