Quinoa Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of quinoa, lentils, kale, and fresh vegetables tossed with a lemon-Dijon dressing and topped with toasted almonds. It's protein-packed and makes a satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup sliced almonds (or roasted sunflower seeds)
- ½ cup dry quinoa
- ¾ cup water
- 14 oz canned lentils ((1 can))
- 2 cups finely chopped kale
- 2 roma tomatoes
- ½ shredded carrots
- ⅓ cup finely diced red onion
- salt and pepper (to taste)
- 2 lemons ((juiced) and approx. 1 tsp zest)
- 2 cloves fresh garlic ((peeled, smashed, and minced))
- ⅓ cup avocado oil (or extra virgin olive oil)
- 1 ½ TBSP white wine vinegar (or red wine vinegar)
- 1 tsp dijon mustard
- ½ tsp sea salt
- ¼-½ tsp dried oregano leaves (to taste)
- ¼ tsp black pepper
At a glance
PER SERVING · TIME 30M
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
- 15m
- Sodium
- 563mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 94mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.