Crispy Vegetable and Quinoa Salad with Lentils

This Crispy Vegetable and Quinoa Salad with Lentils is a vibrant and nutritious dish, perfect for a healthy midnight meal. Packed with protein, fiber, and a medley of colorful vegetables, it offers a delightful crunch and satisfying flavors.

Ingredients

• Quinoa - 100 grams
• Green lentils - 50 grams
• Cherry tomatoes - 100 grams
• Cucumber - 1 medium
• Bell pepper (red or yellow) - 1
• Carrot - 1 medium
• Red onion - 1/4
• Spinach - 50 grams
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Rinse the quinoa and lentils under cold water. In a medium saucepan, combine the quinoa, lentils, and 400 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until both are cooked and water is absorbed. Remove from heat.
2. While quinoa and lentils are cooking, chop the cherry tomatoes, cucumber, bell pepper, carrot, and red onion into small pieces. In a large bowl, combine all the chopped vegetables with the fresh spinach.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, salt, and black pepper to create a dressing.
4. Once the quinoa and lentils are cooked, let them cool for a few minutes, then add them to the bowl of vegetables.
5. Pour the dressing over the salad and toss gently to combine all the ingredients well.
6. Garnish with fresh parsley before serving and enjoy your crispy vegetable and quinoa salad warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from the variety of colorful vegetables.

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