Lentil and Quinoa Salad

This Lentil and Quinoa Salad is a hearty and nutritious dish, perfect for a light lunch or dinner. Packed with protein and fiber, it combines the earthy flavors of lentils with the nutty taste of quinoa, all tossed in a zesty lemon dressing.

Ingredients

• Green lentils - 100 grams
• Quinoa - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the lentils and quinoa under cold water.
2. In a medium pot, combine lentils with 300 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain and set aside.
3. In another pot, combine quinoa with 200 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
4. In a large bowl, combine cooked lentils, quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 56 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein, supporting muscle health and repair.
• Rich in dietary fiber, promoting digestive health and keeping you full longer.

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