Lentil quinoa salad
Delight your taste buds with this nutritious blend of lentils and quinoa in a zesty vinaigrette. Packed with protein and flavor, perfect for a healthy meal.
Ingredients:
- 1/2 cup quinoa
- 1 1/4 cups water, plus 2 cups
- 1/2 cup lentils
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1 lime, zested
- Kosher salt and freshly ground black pepper
- 2 green onions, chopped
- 1 tablespoon chopped fresh cilantro leaves
Instructions:
- Begin by washing the quinoa under cold running water using a sieve. Place the quinoa in a large microwave-safe bowl with a lid, pour in 1 1/4 cups of water, cover, and microwave on high for 9 minutes. Allow it to rest for 2 minutes before fluffing it with a fork. The quinoa should be tender yet slightly chewy when bitten into.
- Place the lentils in a sieve and rinse them under cold water. Cook the lentils in a saucepan with 2 cups of water until they are just tender, for approximately 30 minutes. Once done, drain the lentils and let them cool down.
- In a small bowl, combine the mustard and vinegar, gradually whisk in the oil until emulsified. Add the garlic powder, lime zest, salt, and pepper to season the dressing according to your preference.
- To put together the salad, mix the cooked quinoa, lentils, sliced green onions, and finely chopped cilantro in a medium salad bowl. Drizzle the prepared dressing over the salad, toss well to coat everything evenly, and then serve.
Summary:
- Calories: 1194 kcal
- Fat: 63 g
- Protein: 37 g
- Carbs: 128 g
- Potassium: 1353 mg
- Magnesium: 240 mg