Quinoa Bowl with Lentils and Mustard Vinaigrette

bon appétit lunch quick & easy healthy quick and healthy quinoa lentil cabbage celery mint cheese snack

Andy Baraghani

4 servings

Source

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, Gruyère, or cheddar), shaved

Method

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.

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.

Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.