Vegetable and Quinoa Salad with Lentils and Spinach and Chickpeas

This Vegetable and Quinoa Salad with Lentils, Spinach, and Chickpeas is a vibrant and nutritious dish perfect for a midnight snack. Packed with protein and fiber, it offers a refreshing blend of textures and flavors that will satisfy your late-night cravings.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Green lentils - 1/2 cup
• Chickpeas (canned, drained and rinsed) - 1 cup
• Fresh spinach - 2 cups (packed)
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Rinse the quinoa under cold water. In a pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. In a separate pot, add the green lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and set aside.
3. In a large mixing bowl, combine the cooked quinoa, lentils, chickpeas, spinach, cherry tomatoes, cucumber, red bell pepper, and red onion.
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 gently to combine.
5. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 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, which aids in digestion and satiety.
• Rich in vitamins and minerals from various vegetables, supporting overall health.

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