Confetti Picnic Salad
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Simply Scratch · by Laurie McNamara

Confetti Picnic Salad

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 20%
CARBS 31G49% OF CAL
8G FIBER0G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful grain and legume salad with quinoa, lentils, beans, kale, and fresh vegetables in a lemony Dijon vinaigrette. It's wholesome, plant-based, and works for picnics or meal prep.

mainamericansaladgrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 clove garlic (minced)
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano (crumbled between your fingers)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 cup lemon juice (freshly squeezed and strained of pulp and seeds)
  • 1/2 cup olive oil (extra virgin)
  • 2 cups cooked quinoa (2/3 cup dried)
  • 2 cups cooked lentils (3/4 cup dried)
  • 15 ounce canned kidney beans (rinsed and drained)
  • 15 ounce canned chickpeas (rinsed and drained)
  • 2 cups kale (finely chopped )
  • 3/4 cup English cucumbers (seeded and finely diced)
  • 3/4 cup yellow and red bell pepper (finely diced and combined)
  • 1/2 cup carrot (diced)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
PREP
35M
SODIUM
358MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.