Cooking With Friends: Jasmine Briones + Quinoa Lentil & Arugula Salad
My Eclectic Kitchen | Stories and Gluten-free Vegan Recipes from Private Chef in Los Angeles, Yvonne Ardestani
My Eclectic Kitchen | Stories and Gluten-free Vegan Recipes from Private Chef in Los Angeles, Yvonne Ardestani
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Ingredients

  • 10 min
  • INGREDIENTS
  • 1½ cups quinoa + 3 cups low-sodium vegetable broth or water
  • 1 cup green lentils + 3 cups low-sodium vegetable broth or water
  • 3 oz arugula
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon balsamic vinegar
  • 1 tsp finely minced garlic
  • 1 tbs olive oil OR water
  • 2 tbs fresh parsley
  • ¼ cup orange bell pepper, diced
  • 15 grape tomatoes, halved
  • Fresh black pepper
  • Healthy green salt substitute or desiredsalt

Instructions

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