Vegetable and Lentil Salad with Quinoa

This vibrant Vegetable and Lentil Salad with Quinoa is a wholesome dish brimming with flavors and textures. Packed with protein and fiber, it's a perfect light dinner option that will leave you satisfied and nourished.

Ingredients

• Quinoa - 1/2 cup (90g)
• Green or brown lentils - 1/2 cup (100g)
• Cucumber - 1 small, diced
• Cherry tomatoes - 1 cup, halved
• 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
• Feta cheese - 1/4 cup, crumbled (optional)

Steps

1. Rinse the quinoa under cold water. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, rinse the lentils. In a separate saucepan, combine 1/2 cup lentils with 2 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes or until tender. Drain and set aside.
3. In a large mixing bowl, combine the cooked quinoa, lentils, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Pour the dressing over the salad and toss to combine.
5. If desired, sprinkle crumbled feta cheese on top before serving. Serve the salad chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

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