Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey
This Lentil and Quinoa Salad is a powerhouse of nutrition, combining protein-rich lentils and quinoa with an array of fresh vegetables.
Dressed in a light, homemade vinaigrette, it's a perfect balance of flavors and textures. Ideal for meal prep, this salad is both filling and flavorful, making it a great choice for a healthy lunch or dinner.
Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Serving Amount:
- Serves: 4
Ingredients:
- 1 cup quinoa
- 1 cup green lentils
- 2 cups water (for cooking lentils)
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
1. Cook the Quinoa and Lentils:
Rinse quinoa under cold water. Cook according to package instructions and set aside to cool.
Rinse lentils and add to a pot with 2 cups of water. Bring to a boil, reduce heat, and simmer until tender but not mushy, about 20-25 minutes. Drain any excess water and let cool.
2. Prepare the Vegetables:
Dice the cucumber and red bell pepper. Finely chop the red onion and parsley.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine cooled quinoa and lentils, cucumber, bell pepper, red onion, and parsley. Pour the dressing over the salad and toss to combine everything evenly.
5. Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions:
Serve this salad as a standalone meal or as a side dish with grilled fish or tofu. It's also great topped with avocado slices or a sprinkle of feta cheese.
Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey
