Recetas
Recetas vegetarianas
Quinoa Bowl with Lentils and Mustard Vinaigrette

Quinoa Bowl with Lentils and Mustard Vinaigrette

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant quinoa and lentil bowl is a nutritious vegetarian dish that perfectly balances earthy grains with a sharp, punchy mustard vinaigrette. By combining protein-rich red quinoa and green lentils with plenty of fresh herbs and crunchy cabbage, it creates a satisfying texture that holds up well for several hours. The addition of shaved semifirm cheese provides a savoury depth that complements the brightness of the lemon and vinegar.

Ideal for a healthy weekday lunch or a light dinner, this versatile salad is excellent for meal preparation as the grains can be cooked a day in advance. The use of celery leaves and fresh mint adds a sophisticated aromatic quality, making it a refreshing alternative to standard grain salads. Serve it on its own or as a substantial side dish for grilled vegetables.

Ingredients for Quinoa Bowl with Lentils and Mustard Vinaigrette

120ml green lentils, rinsed
80g red quinoa, rinsed
Sal kosher
2 cucharadas de vinagre de vino tinto
1 cucharada de jugo de limón fresco
2 cucharaditas de mostaza de Dijon
60ml de aceite de oliva virgen extra
Pimienta negra recién molida
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

How to make Quinoa Bowl with Lentils and Mustard Vinaigrette

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.