Vegetable and Quinoa Salad with Lentils and Spinach and Chickpeas and Lentils

This vibrant Vegetable and Quinoa Salad is a nutritious blend of lentils, spinach, and chickpeas, making it the perfect healthy dish for a late-night snack. Packed with protein and fiber, it's both satisfying and refreshing.

Ingredients

• Quinoa - 1/2 cup (90g)
• Cooked green lentils - 1/2 cup (85g)
• Canned chickpeas - 1/2 cup (120g), drained and rinsed
• Fresh spinach - 2 cups (60g), chopped
• Cherry tomatoes - 1/2 cup (75g), halved
• Cucumber - 1/2 cup (75g), diced
• Red bell pepper - 1/2 cup (75g), diced
• Red onion - 1/4 cup (40g), finely chopped
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons (8g), chopped

Steps

1. Rinse the quinoa under cold water, then combine it with 1 cup (240ml) of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
2. While the quinoa is cooking, prepare the vegetables: chop the spinach, halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
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.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Garnish with fresh parsley and serve immediately or refrigerate for up to an hour before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 52 g
• Fiber: 13 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from quinoa, lentils, and chickpeas.
• High in fiber which promotes digestive health and keeps you full longer.

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