Servings: 4
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.
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.
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review