Lentil-Quinoa Pilaf Over Wilted Arugula

2 1/2 Tbs olive oil, divided
4 cups vegetable broth
1 3/4 cups green lentils, rinsed and drained
3/4 cup quinoa, rinsed and drained
3 Tbs pine nuts
8 cups baby arugula
1 Tbs balsamic vinegar

1) Heat 1 Tbs olive oil in skillet over medium heat. Add broth, lentils and quinoa; bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 15 minutes. Remove from heat, and let rest, covered, 10 minutes.
2) Meanwhile, toast pine nuts in small skillet over low heat 3 minutes.
3) Toss arugula with balsamic vinegar and remaining 1 1/2 Tbs olive oil in a bowl. Serve lentil mixture over arugula mixture, sprinkled with pine nuts.

Review: This was a pretty basic, but hardy meal. However, the balsamic vinegar and pine nuts prevented it from tasting bland.

Adapted from:
http://www.vegetariantimes.com/recipe/lentil-quinoa-pilaf-over/