Balsamic Lentil Quinoa Lettuce Cups

balsanic-lentil-quinoa-lettuce-cups Travis Rathbone


  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 cloves garlic, minced
  • 1/8 teaspoon celery seed
  • pinch black pepper
  • 1/2 cup rinsed and drained canned lentils
  • 1 plum tomato, diced
  • 1/4 small red onion, diced (about 1/4 cup)
  • 1/4 yellow bell pepper, seeded and diced (about 1/4 cup)
  • 3 fresh basil leaves, chopped (about 1 Tbsp.)
  • 3-4 Bibb lettuce leaves
  • 1/2 cup cooked quinoa, cold


1. In a sealable container, whisk vinegar, oil, lemon juice, garlic, celery seed and pepper.

2. Add lentils, tomato, onion, bell pepper and basil; cover and gently shake to coat with dressing. Refrigerate for at least 30 minutes.

3. Fill lettuce leaves with quinoa, top with lentil mixture and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 1

Nutritional Information

Calories per serving: 404
Fat per serving: 16g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 14g
Protein per serving: 14g
Carbohydrate per serving: 52g
Sodium per serving: 170mg
Iron per serving: 3mg
Calcium per serving: 69g

Good to Know

This salad offers 14 grams each of fiber and protein, so it's an ideal option for a healthy lunch you can make ahead of time. Cut carbs (and avoid soggy bread) by using lettuce leaves to serve this bean and quinoa salad.

This Recipe Is

Slim Down Now, © 2015