Vegetable and Lentil Salad with Quinoa and Chickpeas and Rice and Lentils and Chickpeas and Quinoa

This vibrant Vegetable and Lentil Salad is a wholesome blend of quinoa, chickpeas, and rice, making it a hearty yet refreshing dish. Packed with nutrients and flavors, it’s perfect for a satisfying Kosher American dinner.

Ingredients

• Quinoa - 1/2 cup
• Chickpeas (canned, drained) - 1/2 cup
• Lentils (cooked) - 1/2 cup
• Brown rice (cooked) - 1/2 cup
• Cucumber (diced) - 1/2 cup
• Cherry tomatoes (halved) - 1/2 cup
• Red bell pepper (diced) - 1/2 cup
• Red onion (finely chopped) - 1/4 cup
• Fresh parsley (chopped) - 1/4 cup
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, typically around 15 minutes.
2. In a large bowl, combine the cooked quinoa, chickpeas, lentils, and brown rice.
3. Add the diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion to the bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder to create the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine.
6. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in fiber, which supports digestive health.

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