Name: Roasted asparagus and lentils and Dijon vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound or 454 grams asparagus; chopped pistachios to taste; 1/3 cup white wine vinegar; 1 cup quinoa; 1 cup dried lentils; 2 cloves minced garlic; 1/4 to 1/2 teaspoon sea salt; 2 tablespoons Dijon mustard; 1 cup extra-virgin olive oil; Freshly ground black pepper

lentil dish

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

asparagus

Nuts Seeds & Mixes

pistachios

Vinegar

milliliter

white wine vinegar

Grains & Rice

quinoa

Beans & Legumes

lentils

garlic

Seasonings

sea salt

Condiments

dijon mustard

Oils

extra virgin olive oil

black pepper

Vitamin A

Vitamins

Alpha-carotene

Vitamin E

Lycopene

Beta-cryptoxanthin

Calories from Fat

Calories

Lutein+zeaxanthin

Selenium

Minerals

Vitamin K

Total polyunsaturated fatty acids

Saturated Fat

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Total monounsaturated fatty acids

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Roasted asparagus and lentils and Dijon vinaigrette

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