Quinoa Bowl with Lentils and Mustard Vinaigrette
1/2 cup green lentils, rinsed
1/2 cup red quinoa, rinsed
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground black pepper
3 celery stalks, thinly sliced on a diagonal
2 cups very thinly sliced green cabbage
1 cup celery leaves
1 cup torn mint leaves
3 oz. semi-firm cheese (Gouda, Gruyere, or Cheddar) shaved
Cook lentils and quinoa in a large saucepan of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain, transfer to a medium bowl.
Whisk vinegar, lemon juice, and mustard in a large bowl. Whisking constantly, gradually stream in oil, whisk until emulsified. Season with salt and a generous amount of pepper. Add lentils and quinoa, celery stalks, cabbage, celery leaves, and mint and toss to coat. Add cheese and toss again. Taste and season with more salt and pepper if needed.
Lentils and quinoa can be cooked 1 day ahead. Let cool, cover, and chill.