Ingredients
Makes 6 main-dish servings
6 cups water, divided
1 cup dried green lentils, rinsed
1 cup quinoa, rinsed
1 tsp dried tarragon
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper
2 tsp finely grated lemon zest
3 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
3/4 cup thinly sliced green onions
1 cup packed fresh flat-leaf (Italian) parsley leaves, chopped
Preparation
