Lentil and Quinoa Salad

Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey

This Lentil and Quinoa Salad is a powerhouse of nutrition, combining protein-rich lentils and quinoa with an array of fresh vegetables.

Dressed in a light, homemade vinaigrette, it's a perfect balance of flavors and textures. Ideal for meal prep, this salad is both filling and flavorful, making it a great choice for a healthy lunch or dinner.

Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Serving Amount:

• Serves: 4

Ingredients:

• 1 cup quinoa
• 1 cup green lentils
• 2 cups water (for cooking lentils)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa and Lentils:

Rinse quinoa under cold water. Cook according to package instructions and set aside to cool.

Rinse lentils and add to a pot with 2 cups of water. Bring to a boil, reduce heat, and simmer until tender but not mushy, about 20-25 minutes. Drain any excess water and let cool.

2. Prepare the Vegetables:

Dice the cucumber and red bell pepper. Finely chop the red onion and parsley.

3. Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

4. Assemble the Salad:

In a large bowl, combine cooled quinoa and lentils, cucumber, bell pepper, red onion, and parsley. Pour the dressing over the salad and toss to combine everything evenly.

5. Chill and Serve:

Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions:

‍Serve this salad as a standalone meal or as a side dish with grilled fish or tofu. It's also great topped with avocado slices or a sprinkle of feta cheese.

Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey