Description
A nutritious and delicious salad packed with protein and flavor, featuring lentils and quinoa. Perfect as a main or side dish.
Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 small red onion, finely chopped
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil (extra virgin)
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the lentils and quinoa under cold water.
- Combine lentils with 3 cups of water or broth and bring to a boil.
- Reduce heat and let simmer for about 15-20 minutes, or until tender.
- Add rinsed quinoa and 2 cups of vegetable broth to another pot and bring to a boil.
- Cover and let simmer for about 15 minutes.
- Drain any excess liquid from lentils and quinoa and let cool.
- In a large bowl, combine cooled lentils, quinoa, bell pepper, cucumber, red onion, and parsley.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl and pour over the salad.
- Toss the salad to combine the ingredients.
- Taste and adjust seasoning as necessary.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. It tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg