Lentil Quinoa Salad
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Vegan Richa · by Vegan Richa★ 5.0 (9)

Lentil Quinoa Salad

NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 28%
CARBS 42G68% OF CAL
12G FIBER0G ADDED8G INTRINSIC21G OTHER8G TOTAL SUGAR
FAT 4G14% OF CAL
0G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A substantial salad of lentils and quinoa tossed with fresh vegetables, citrus, and a zesty herbed vinaigrette. It is colorful, nutritious, and holds up well as a make-ahead meal or bowl.

mainamericansaladgrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon extra virgin olive oil (, omit for Oilfree )
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper (or more, to taste)
  • 2 teaspoons Italian herb blend
  • 2 tablespoons lime juice
  • 1/2 to 1 teaspoon Dijon mustard
  • 1/2 to 1 teaspoon garlic powder
  • 15 ounce can of lentil (drained, or 1 1/2 cups cooked lentils)
  • 1 cup cooked quinoa (or cook 1/4 cup of dried quinoa according to instructions on the package or see notes below)
  • 1/2 cup chopped zucchini
  • 1 tomato (finely chopped)
  • 3/4 cup chopped peppers (, red and green )
  • 1/2 cup shredded carrots
  • 1/2 cup loosely packed chopped cilantro (or parsley or other herbs of choice)
  • 2 tablespoons of seeds of choice (I use a mix of pumpkin and sesame seeds.)
  • 1/4 cup nondairy cheese (optional, use more or less, to taste)
  • 1 orange (peeled and sliced)
PREP
25M
SODIUM
330MG
ESTIMATE
COMPLETE

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