Balsamic Lentil Quinoa Lettuce Cups

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Photo: Travis Rathbone
Prep Time
12 Mins
Chill Time
30 Mins
Yield
Serves: 1
Cynthia Sass, RD
April 2015
RECIPE BY Health

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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.

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