Crispy Vegetable and Quinoa Salad with Chickpeas and Lentils and Spinach

This Crispy Vegetable and Quinoa Salad with Chickpeas and Lentils and Spinach is a vibrant and nourishing dish, perfect for a healthy midnight snack. Packed with protein and fiber, it offers a delightful crunch and a medley of flavors that satisfy any late-night craving.

Ingredients

• Quinoa - 100 grams
• Chickpeas (canned, rinsed) - 240 grams
• Lentils (cooked) - 120 grams
• Fresh spinach - 100 grams
• Red bell pepper (diced) - 1 medium
• Cucumber (diced) - 1 medium
• Carrot (shredded) - 1 medium
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pumpkin seeds - 30 grams

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes in boiling water until fluffy.
2. While the quinoa cooks, prepare the vegetables: dice the red bell pepper, cucumber, and shred the carrot.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, lentils, fresh spinach, diced vegetables, and pumpkin seeds.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, paprika, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
6. Serve immediately or refrigerate for 15 minutes to enhance the flavors before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, aiding in satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall wellness.

Tags