Tuesday, October 16, 2012

Lentil Quinoa Pilaf Over Wilted Arugula

I made this wonderful recipe from Vegetarian Times a couple of nights ago.  Eating it for leftovers last night was even better!
I love searching the web along with my cookbooks for new recipes.  I rarely cook something twice because there is just so much out there to try!  Make your own vegetable broth with scraps of veggies for even more flavor.
I really like the lentils along with the quinoa in this recipe. It is such a great texture of flavors in the end product along with the great flavors of the added pine nuts, currants and balsamic at the end.

The ingredients are:
  • 2 ½Tbs. olive oil, divided
  • 6 green onions, sliced (1 cup), divided
  • 4 cups low-sodium vegetable broth
  • 1 ¼ cups green lentils, rinsed and drained
  • ¾ cup quinoa, rinsed and drained
  • 3 Tbs. pine nuts
  • 8 cups baby arugula
  • ¼ cup dried currants, divided
  • 1 Tbs. balsamic vinegar
The full recipe can be found on Vegetarian Times.

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