Fit Mitten Kitchen · by Ashley★ 5.0 (3)
Maple Balsamic Quinoa Lentil Salad
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 25%
CARBS 35G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 14G40% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of cooked quinoa and lentils tossed with roasted vegetables and a maple-balsamic dressing. It is hearty, nutritious, and works as a side dish or with chips for scooping.
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View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2/3 cup uncooked french green lentils (rinsed)
- 1/3 cup uncooked quinoa (rinsed)
- 1/3 cup uncooked red quinoa (rinsed)
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 large carrot (peeled and grated (or 1 cup bagged shredded carrots))
- 1 large red bell pepper (diced)
- 1 bunch of scallions (green and white parts chopped)
- 6 oz feta cheese (crumbled)
- Juice of 1 lemon
- 3 tsp minced garlic
- 1 TBS pure maple syrup
- 3 TBS extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp sea salt
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 25%
CARBS 35G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 14G40% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 623mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 173mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.