Quinoa Bowl with Lentils and Mustard Vinaigrette

Ingredients

• ½ cup green lentils, rinsed
• ½ cup red quinoa, rinsed
• Kosher salt
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• ¼ 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 ounces semifirm cheese (such as Gouda, Gruyère, or cheddar), shaved

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