Quinoa and Lentil Salad

Quinoa and Lentil Salad

12
zoeDisco 1

"A salad made with a superfood! It's light, fresh, and packed with flavor. Not to mention, it's easy to make. You can sub honey for the agave nectar."

Ingredients

40 m {{adjustedServings}} servings 379 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.
  2. Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.
  3. Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.
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Reviews

12
  1. 15 Ratings

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I have made this 2 times. The first time I made the recipe I doubled the dressing and it was good. The second time I quadrupled the dressing and it was great! Had much more flavor, while stil...

This was tasty but a bit bland for our taste. I will make it again but add more things that will add more flavor - but no doubt add more fat and/or sodium. Next time will add more veggies and...

As written, only 2 stars. But one tiny change takes it to 3: use chicken broth instead of water for both the quinoa and lentils. Makes a world of difference in flavor. This is a fantastic base r...