Ingredients

  • 1 teaspoon Dijon mustard
  • 1 cup green lentils, rinsed
  • 1 teaspoon dried tarragon
  • 2 tablespoons extra virgin olive oil
  • ¾ cup chopped fresh flat-leaf (Italian) parsley
  • ¾ cup thinly sliced green onions
  • ½ teaspoon fresh ground black pepper
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup quinoa, rinsed really well
  • ½ teaspoon salt
  • 6 cups water, divided

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium saucepan, bring 4 cups of the water to a boil over high heat.
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Step 2

  • Add the lentils and reduce the heat to medium low, allowing the lentils to simmer, until tender, but not mushy, about 30 minutes.
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  • Length: 30 minutes

Step 3

  • Drain and let them cool completely.While the lentils are cooking, prepare the quinoa. In another medium saucepan combine the remaining 2 cups water and quinoa. Bring to a boil over medium high heat. Reduce the temperature to low, cover the pan and simmer gently for 15 to 20 minutes, or until all the water is absorbed.
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  • Length: 15 minutes

Step 4

  • Remove the pan from the heat and cool completely.Make the dressing: in a small bowl, whisk together the tarragon, salt, pepper, lemon zest, lemon juice, olive oil and mustard.When the lentils and quinoa are completely cool, in a large bowl combine them with the sliced green onions, tossing them gently together.
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Step 5

  • Add the dressing and toss again gently until everything is coated.Cover and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Just before serving, stir in the chopped fresh parsley.
  • INGREDIENTS:
  • Length: 300 minutes