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Lentil-Quinoa Pilaf over Wilted Arugula

Preparing this pilaf in a skillet rather than a saucepan guarantees the quinoa and legumes cook evenly. Dried currants and balsamic vinegar give the meal a hint of sweet-and-sour flavor.

Preparing this pilaf in a skillet rather than a saucepan guarantees the quinoa and legumes cook evenly. Dried currants and balsamic vinegar give the meal a hint of sweet-and-sour flavor.

Servings
4

Ingredients

  • 2 1/2Tbs. olive oil, divided
  • 6 green onions, sliced (1 cup), divided
  • 4 cups low-sodium vegetable broth
  • 1 1/4 cups green lentils, rinsed and drained
  • 3/4 cup quinoa, rinsed and drained
  • 3 Tbs. pine nuts
  • 8 cups baby arugula
  • 1/4 cup dried currants, divided
  • 1 Tbs. balsamic vinegar

Preparation

1. Heat 1 Tbs. olive oil in skillet over medium heat. Add 1/2 cup green onions; sauté 2 minutes. Add broth, lentils, 
and quinoa; bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 15 minutes. Remove from heat, and let rest, covered, 10 minutes.

2. Meanwhile, toast pine nuts in small skillet over low heat 3 minutes.

3. Toss arugula with 2 Tbs. currants, 1 1/2 Tbs. toasted pine nuts, balsamic vinegar, and remaining 1 1/2 Tbs. oil in bowl. Serve lentil mixture over arugula mixture sprinkled with remaining green onions, currants, and pine nuts.

Nutrition Information

  • Calories 481
  • Carbohydrate Content 68 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 14 g
  • Protein Content 19 g
  • Saturated Fat Content 2 g
  • Sodium Content 161 mg
  • Sugar Content 14 g