Packed with protein and fiber, this sprightly salad is a balance of sweet and savory. Pan-frying the goat cheese creates crisp edges and creamy centers, but if you’re short on time, you can simply crumble the cheese over the salads.
Any leftover lentil-quinoa mixture can be refreshed the next day by squeezing an orange or tangerine over the grains to moisten. Also, leftover fried goat cheese can be refrigerated in a covered container and reheated the next day at 400°F for 10 minutes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This sounded interesting and unlike anything in my recipe collection, so we tried it. Not a fan of quinoa so I increased the French green lentils. This was fantastic! So many complex flavors and textures. Very filling and perfectly balanced to make a substantial lunch or light dinner.
This will stay in my recipe rotation list. Perfectly delicious.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?