Balsamic Lentil Quinoa Lettuce Cups

Balsamic Lentil Quinoa Lettuce CupsRecipe

Photo: Travis Rathbone

Serves: 1


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1 1/2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
1 clove garlic, minced
1/8 teaspoon celery seed
Pinch black pepper
1/2 cup rinsed and drained canned lentils
1 plum tomato, diced
1/4 small red onion, diced (about 1/4 cup)
1/4 yellow bell pepper, seeded and diced (about 1/4 cup)
3 fresh basil leaves, chopped (about 1 Tbsp.)
3 to 4 Bibb lettuce leaves
1/2 cup cooked quinoa, cold


Prep: 12 Minutes
Chill: 30 Minutes

1. In a sealable container, whisk vinegar, oil, lemon juice, garlic, celery seed and pepper.

2. Add lentils, tomato, onion, bell pepper and basil; cover and gently shake to coat with dressing. Refrigerate for at least 30 minutes.

3. Fill lettuce leaves with quinoa, top with lentil mixture and serve.

Created date

February 2015

Nutritional Information

Calories 404
Fat 16 g
Satfat 2 g
Protein 14 g
Carbohydrate 52 g
Fiber 14 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 170 mg
Calcium 69 mg