Warm Lentil Salad with Spinach & Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, hearty salad combining cooked lentils and quinoa with roasted fennel, fresh spinach, and pine nuts in a miso vinaigrette. Substantial and satisfying, combining whole grains and legumes for a protein-rich meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup green lentils
- 1 1/2 cups water
- 1 large shallot (quartered)
- 2 bay leaves
- Pinch of salt
- 1 fennel bulb
- 1 tablespoon olive oil
- Sprinkle of salt + pepper
- Cooked lentils
- Roasted fennel
- 1/2 cup cooked quinoa
- 3 cups fresh spinach
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 tablespoon brown rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon brown miso
- Fresh pepper to taste (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 357mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 128mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.