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Balsamic Lentil Quinoa Lettuce Cups

Photo: Travis Rathbone

Prep time 12 mins
Chill time 30 mins
Yield

Serves: 1

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Recipe adapted from Slim Down Now, copyright 2015 by Cynthia Sass, MPH, RD. Published by HarperOne.