Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes Yield: 4 Servings
1 cup quinoa
1 tablespoon oil
1 shallot, finely chopped
2 tablespoon tarragon chopped
14 oz 400g can puy or green lentils rinsed and drained
diced 1 tablespoon feta cheese, crumbled (optional)
6 green onions, thinly sliced
Zest and juice 1 orange
1 tablespoon rice vinegar
1. Cook quinoa according to package, drain and set aside.
2. Meanwhile, sauté shallot for a few minutes until softened. Add in tarragon, stir well and remove from heat.
3. Stir in shallot and tarragon into quinoa along with the lentils, cucumber, feta, and onions.
4. Stir in orange juice, zest and rice vinegar.
Per Serving: 286 calories, 9g fat, 39g carbs, 16g protein