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.
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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.
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