Follow these steps for perfect results
olive oil
divided
green onions
sliced
low-sodium vegetable broth
green lentils
rinsed and drained
quinoa
rinsed and drained
pine nuts
toasted
baby arugula
dried currants
divided
balsamic vinegar
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add 1/2 cup of sliced green onions to the skillet and saute for 2 minutes until softened.
Pour in the vegetable broth, rinsed lentils, and rinsed quinoa. Bring the mixture to a boil.
Reduce the heat to medium-low, cover the skillet partially, and simmer for 15 minutes, or until the lentils and quinoa are cooked through.
Remove the skillet from heat, cover completely, and let it rest for 10 minutes to allow the pilaf to absorb the remaining liquid.
While the pilaf rests, toast the pine nuts in a small, dry skillet over low heat for approximately 3 minutes, stirring frequently, until golden brown and fragrant.
In a large bowl, toss the baby arugula with 2 tablespoons of dried currants, 1 1/2 tablespoons of toasted pine nuts, 1 tablespoon of balsamic vinegar, and the remaining 1 1/2 tablespoons of olive oil.
Serve the lentil-quinoa pilaf over the arugula mixture.
Sprinkle the remaining green onions, currants, and pine nuts over the top for garnish.
Expert advice for the best results
For a richer flavor, toast the lentils and quinoa in the skillet before adding the broth.
Add a pinch of red pepper flakes for a touch of heat.
Use fresh herbs like parsley or cilantro for a brighter flavor.
Everything you need to know before you start
15 minutes
The pilaf can be made ahead and reheated.
Serve in a shallow bowl, mounded high, with a sprinkle of fresh herbs.
Serve warm or at room temperature.
Pairs well with a side salad.
Can be served as a light main course.
Complements the earthy and tangy flavors.
Discover the story behind this recipe
Lentils and grains are staple ingredients in many Mediterranean diets.
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