Vikalinka · by Julia Frey of Vikalinka★ 5.0 (2)
Quinoa Salad with Lentils and Beets
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 18%
CARBS 22G34% OF CAL
6G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 16G57% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining protein-rich quinoa and lentils with roasted beets, fresh spinach, and crumbled goat cheese. Dressed with balsamic vinegar and olive oil, it's nutritious and satisfying for lunch.
mainmediterraneansalad🌀 blender⚙️ food processorgluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 185g/1 cup quinoa (cooked according to package instructions)
- 125g/½ cup lentils (cooked)
- 1 beet (cooked and grated - 1 large or 2 small)
- 5-6 radishes (sliced)
- 360g/2 cups spinach
- 2 tbsp creamy goat cheese
- 1 tbsp balsamic vinegar
- 60ml/¼ cup olive oil (extra virgin)
- ½ lemon
- 2 tbsp fresh flat leaf parsley (chopped)
- salt to taste
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 18%
CARBS 22G34% OF CAL
6G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 16G57% OF CAL
3G SAT13G 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
- 316mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 120mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.