Lentil-Quinoa Pilaf over Wilted Arugula

• 2 1/2Tbs. olive oil, divided
• 6 green onions, sliced (1 cup), divided
• 4 cups low-sodium vegetable broth
• 1 1/4 cups green lentils, rinsed and drained
• 3/4 cup quinoa, rinsed and drained
• 3 Tbs. pine nuts
• 8 cups baby arugula
• 1/4 cup dried currants, divided
• 1 Tbs. balsamic vinegar

1. Heat 1 Tbs.
2. olive oil in skillet over medium heat.
3. Add 1/2 cup green onions; saute 2 minutes.
4. Add broth, lentils, and quinoa; bring to a boil.
5. Reduce heat to medium-low, and simmer, partially covered, 15 minutes.
6. Remove from heat, and let rest, covered, 10 minutes.
7. Meanwhile, toast pine nuts in small skillet over low heat 3 minutes.
8. Toss arugula with 2 Tbs.
9. currants, 1 1/2 Tbs.
10. toasted pine nuts, balsamic vinegar, and remaining 1 1/2 Tbs.
11. oil in bowl.
12. Serve lentil mixture over arugula mixture sprinkled with remaining green onions, currants, and pine nuts.

olive oil, green onions, lowsodium, green lentils, quinoa, nuts, baby arugula, dried currants, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/lentil-quinoa-pilaf-over/ (may not work)