Tangy Lentils and Quinoa
User Reviews
4.2
39 reviews
Good
Tangy Lentils and Quinoa
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Lentils are easy to fix and they make a great side dish or vegetarian main. The tangy dressing really livens this dish.
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Ingredients
For the Lentils
- 1 cup homemade vegetable broth
- ½ cup water
- ¼ teaspoon ground bay leaves
- 1 whole bay leaf
- 3-4 whole stems of thyme tied in kitchen string
- ½ cup de puy french lentils
For the Quinoa
- 1 large stalk celery diced
- 2 medium carrots peeled, diced
- ½ medium yellow onion diced, can use white or red onion as well.
- 1 tablespoon olive oil
- ¾ cup quinoa
- 1½ cups water
- 1 large ripe plum tomato or half a beefsteak tomato seeded and diced
- ½ cup parsley chopped
For shallot vinaigrette
- 2 medium shallots finely diced
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 5 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
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Instructions
FOR THE FRENCH LENTILS:
- In a small saucepan, bring vegetable stock, water, ground bay leaves, whole bay leaf and bunch of time to a boil.
- Add lentils, cover and simmer about 25-30 minutes - until lentils are tender, but not mushy. Remove from heat and take the lid off the pot so the lentils can cool.
FOR THE QUINOA:
- Rinse the quinoa in a fine mesh strainer with cold running water until the water runs clear.
- Meanwhile, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add celery, carrots, and onion, and cook until slightly softened for about 4-5 minutes.
- Add quinoa and water and bring to a boil. Cover the pot with a lid and reduce heat to low. Simmer for 15 minutes until the quinoa is tender and has given off its little spiral germ.
- Remove from heat and remove the pot's lid so the quinoa can cool and any excess moisture can evaporate.
MAKE THE VINAIGRETTE:
- While quinoa and lentils cool, make the vinaigrette. In a small bowl, whisk the shallots, red wine vinegar, dijon mustard, olive oil, kosher salt and black pepper until emulsified.
ASSEMBLE THE LENTIL SALAD:
- In a large bowl, combine lentils, quinoa, chopped tomato, and chopped parsley, and gently toss to combine. Add three tablespoons of the vinaigrette and gently toss with the lentil salad.
- Taste for seasoning and moisture. If it needs more dressing, add 1-2 tablespoons, tasting after each addition.
- Serve warm or at room temperature. (Optional - you can sprinkle on some feta cheese or crumbled chevre if desired.)
Notes
- I usually end up with a little vinaigrette left over, which can be added to a green salad the next day.
Nutrition Information
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Calories
307kcal
(15%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
396mg
(17%)
Potassium
528mg
(15%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
3925IU
(79%)
Vitamin C
11.8mg
(13%)
Calcium
61mg
(6%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 396mg | 17% |
| Potassium | 528mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 3925IU | 79% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
39 reviews
Good
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