Description
A healthy and flavorful salad packed with protein-rich lentils and quinoa, brightened with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 cup cooked lentils (green or brown)
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes
Instructions
- Cook Your Base Ingredients: Rinse quinoa and cook it in 2 cups of water. Simmer until absorbed (about 15 minutes). Cook lentils in a separate pot until tender (20-25 minutes). Drain and set aside.
- Chop Your Vegetables: Halve cherry tomatoes, dice cucumber, finely chop onion, bell pepper, and parsley.
- Whisk That Dressing: Combine olive oil, lemon juice, Dijon mustard, salt, and pepper in a bowl. Whisk together.
- Combine Everything in a Big Bowl: Mix cooked lentils and quinoa with chopped veggies and dressing in a large bowl.
- Taste and Adjust: Sample the salad and tweak flavors with sugar or extra lemon juice as needed.
- Chill and Serve: Let the salad chill in the fridge for 30 minutes before serving.
Notes
Perfect for meal prep and can be stored in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg