Ingredients for Quinoa Bowl with Lentils and Mustard Vinaigrette

• 120ml green lentils, rinsed

• 80g red quinoa, rinsed

• Kosher salt

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 2 teaspoons Dijon mustard

• 60ml 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

• 90g semifirm cheese (such as Gouda, Gruyère, or cheddar), shaved

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.