Description
Protein-Packed Lentil & Quinoa Salad is a vibrant and nutritious dish that combines earthy lentils and nutty quinoa, creating a delightful blend of textures and tastes. Bursting with fresh vegetables like cherry tomatoes and cucumber, this salad is not only visually appealing but also a powerhouse of protein and essential nutrients. Perfect for meal prep or as a show-stopping side at gatherings, it’s a delicious way to nourish your body while satisfying your cravings.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- In another saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess liquid.
- While the grains are cooking, chop cherry tomatoes, cucumber, red onion, and parsley.
- In a large bowl, mix cooked quinoa and lentils with chopped veggies. Drizzle with olive oil and lemon juice; season with salt and pepper.
- Toss well to combine all ingredients evenly.
- Serve immediately or chill for an hour to deepen flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 12mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg