Servings: 8

Weight Watcher Smart Points: 9

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ready In: 35 Minutes

Ingredients

  • 4 T balsamic vinegar
  • 1 bay leaf
  • 1 carrot, peeled and grated
  • ½ cup dried cranberries
  • 1 cup de Puy French Green Lentils, rinsed
  • 6 garlic cloves, minced
  • ¼ tsp fresh ground pepper
  • Juice of 1 lemon
  • 1 T maple syrup
  • 3 T olive oil
  • 1 cup quinoa, rinsed
  • 1 red bell pepper, cored and diced
  • 1 tsp salt
  • 1 bunch scallions green parts included, chopped
  • 1/2 tsp mineral sea salt
  • 1 cup walnuts, chopped and toasted

Instructions

  1. Place rinsed lentils, quinoa and a bay leaf in a large pot with 2 ½ cups of water
  2. Bring to a boil
  3. Reduce heat to low and simmer for 20 minutes
  4. Drain any excess water
  5. Remove from heat and add 1 tsp mineral sea salt.In a large bowl combine carrot, red pepper, scallions and cranberries.Make dressing by combining balsamic vinegar, garlic, lemon juice, maple syrup olive oil, salt and pepper in your blender or salad dressing mixer
  6. Blend until well emulsified.When lentils and quinoa have cooled, mix with carrot mixture until well combined.

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