Lentil Quinoa Salad
For those yearning for a vibrant, nutritious and deeply gratifying dish, this lentil quinoa salad stands as the ideal choice.
Servings 4
Calories 361kcal
Ingredients
Salad
- 1 cup quinoa, uncooked
- ½ cup canned lentils, drained and rinsed
- ½ pint grape tomatoes, quartered
- 2 green onions, diced
- ¼ cup fresh cilantro, chopped
- 1 cup slivered almonds, toasted (optional)
Vinaigrette
- ⅓ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 lime, zested
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ tsp black pepper
Instructions
- Cook quinoa according to package directions. After cooked, put in the refrigerator to cool completely.
- Whisk together all vinaigrette ingredients and set aside.
- To assemble the salad, mix together the quinoa, lentils, tomatoes, green onions and chopped cilantro. Top the salad with the vinaigrette and add the almonds if using.
Notes
- Chop vegetables and herbs into uniform sizes to ensure each bite has a mixture of flavors.
- Use quality olive oil as part of the taste for the vinaigrette comes from it.
- I like this homemade vinaigrette, but you can also use your favorite store-bought variety.
- if using as a make-ahead lunch, keep the vinaigrette separate and toss right before eating.
- If time allows, let the assembled salad marinate in the vinaigrette for a short 30 minutes before serving.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 35g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 467mg | Potassium: 265mg | Fiber: 5g | Sugar: 1g