Name: Quinoa Bowl with Lentils and Mustard Vinaigrette
Yield: 4 servings
Ingredients: ½ cup green lentils, rinsed; ½ cup red quinoa, rinsed; Kosher salt; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; ¼ 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

Small storage container filled with a quinoa lentil and shredded cabbage salad.

Photo by Alex Lau

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

Recipe notes

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