Quinoa Bowl With Lentils And Mustard Vinaigrette Recipes

QUINOA BOWL WITH LENTILS AND MUSTARD VINAIGRETTE

Steps:

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

QUINOA AND BELUGA LENTIL SALAD

Steps:

• Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
• Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
• Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
• Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
• Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.

LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE

Steps:

• Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
• Crumble the sausage into a large nonstick skillet.
• Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
• In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
• To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
• Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.