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|2/3 cup||green-brown lentils (dried)||110 g|
|1 cup||quinoa||180 g|
|2 cups||water||500 mL|
|1||yellow or red sweet peppers, finely diced||200 g|
|1||shallots, finely chopped||40 g|
|1/2 bunch||arugula, coarsely chopped||70 g|
|1/4 cup||extra virgin olive oil||65 mL|
|1/4 cup||lemon juice, freshly squeezed||1 1/2 lemon|
|2 tsp||Dijon mustard||10 mL|
|80 g||feta cheese, crumbled|
|4 tbsp||fresh mint, finely chopped||12 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
Lentils can be cooked up to 5 days in advance.
per 1 serving (330g)
% Daily Value
|Vegetables and Fruits :||1||servings|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||½||serving|
|Meat and Alternatives||1 ½|
Super - I had to restrain myself from licking my plate.
Very yummy! I replaced the arugula with fresh parsley, and replaced a few tbsp of the olive oil with the liquid from the feta cheese. Good for a lunch, or side dish of a dinner.
My husband was worried that it wouldn't fill him up (he's a meat lover) but he loved it and we had leftovers for lunches. Next time i'd cut the amount of mint in half, i find it overpowered the flavour of the quinoa.
I made this recipe without the mint, arugula, and feta and we loved it. I can't wait to try it with the complete list of ingredients. Lovely, fresh-tasting salad - and filling also!
Delicious! The heat from the quinoa and lentils melts the feta slightly, and gives this dish a creamy risotto-like texture. If you don't like the thought of that, I suggest cooling the lentils and quinoa fully.
Tasty and easy - nice peppery rocket taste contrasting with the earthy lentils. Did a half and half mix of quinoa/bulgur wheat all in one pan, which cooked together fine.
We have had this recipe twice. The second time we added half of the dressing and half of the requested feta. The flavor was much nicer. In addition, we substituted the quinoa with couscous.
this was easy and very tasty!