Balsamic Lentil Quinoa Lettuce Wraps

Balsamic Lentil Quinoa Lettuce Wraps

  • 1 ½ tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/8 teaspoon celery seed
  • ½ cup rinsed and drained canned lentils
  • 1 plum tomato, diced
  • ¼ small red onion, diced (about ¼ cup)
  • ¼ yellow bell pepper, seeded and diced (about ¼ cup)
  • 3 fresh basil leaves, chopped (about 1 tablespoon)
  • 3-4 Bibb lettuce leaves
  • ½ 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.
  • 404 calories
  • 16 grams fat
  • 14 grams protein
  • 52 grams carbs

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