Ingredients:
- 1 carrot, peeled & sliced in half lengthwise
- 1 avocado, diced small
- 1 fennel bulb, shaved very thin
- 1 tsp fennel pollen (optional)
Directions:
- Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
- Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
- Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
- Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
- Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.34 Kcal (2920 kJ) | ||
| Calories from fat | 382.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.5g | 65% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 1423.93mg | 59% | |
| Potassium | 1274.26mg | 27% | |
| Total Carbs | 65.36g | 22% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 18.74g | 75% | |
| Protein | 17.65g | 35% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.5mg | 36% | |
| Calcium | 106.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 162.19 Kcal (679 kJ) | ||
| Calories from fat | 88.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 65% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 1% | |
| Sodium | 331.19mg | 59% | |
| Potassium | 296.38mg | 27% | |
| Total Carbs | 15.2g | 22% | |
| Sugars | 1.52g | 26% | |
| Dietary Fiber | 4.36g | 75% | |
| Protein | 4.11g | 35% | |
| Vitamin C | 5.5mg | 40% | |
| Iron | 1.5mg | 36% | |
| Calcium | 24.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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