Balsamic Lentil Quinoa Snacks

Over the last couple of days I had been looking at various Quinoa and Lentil recipes. Most of these recipes used Quinoa or Lentils as a side dish, when flavored with something, or in a wrap or a salad to add a little protein. All of those are fine choices but I wanted something more like an appetizer that I could have for an afternoon snack. This recipe combines both Quinoa and Lentils with some added flavors and places them onto a lettuce leaf in an attempt to make a little app. I think for my first attempt I put a little too much of the topping on my lettuces leaves so it lost that "bite-sided" appeal but they were still really good!

Ingredients:
1/2 - Cup Quinoa
1/2 - Cup Lentils
1 1/2 - Tbsp Balsamic Vinegar
1 - Tbsp Olive Oil
1 1/2 - Tsp Lemon Juice
1/4 - Tsp Celery Seeds
3 - Cloves Garlic, diced
Salt and Pepper to taste
1 - Tomato, diced
1/4 - Red Onion, diced
3 - Basil Leaves, chopped
Lettuce Leaves torn into palm size pieces



Directions:
Rinse Lentils under cold water and cook per-instructions (1 cup of water to 1/2 cup lentils).

Once cooked, set aside to cool.



Rise Quinoa under cold water and cook per-instructions (1 cup of chicken stock to 1/2 cup Quinoa)

Once cooked, set aside to cool.

Combined balsamic vinegar, olive oil, lemon juice, celery seeds, garlic, salt and pepper.

  
Add in onion, tomato and basil.

Mix.

Add in the cooled Lentils.

Mix again.

Arrange the Lettuce leaves on a plate and scooped in a small amount of the cooled Quinoa.

Top with the Lentil mixture.



And enjoy!