Lentil Quinoa Salad
This recipe has it all: protein, iron, veggies and the health benefits of quinoa. So easy to put together and a great spring dish!
Servings: 4
Calories: 440kcal
Ingredients
- 4 cups cooked quinoa , use frozen for a fast version (about 1 1/4 cups dry quinoa)
- 1 cup roasted peppers , chopped (red, yellow or a mix, roast your own or use jarred for fast version)
- 2 cups fresh spinach , chopped
- 2 cups cooked lentils (I use Trader Joe's precooked refrigerated lentils for a fast version)
- 1 tablespoon lemon juice , add more for extra tang if preferred
- 1 tablespoon balsamic vinegar
- 3/4-1 teaspoon sea salt , taste and add more if needed
- 1/2 teaspoon ground ground black pepper
- 1/2 cup vegan feta , optional but recommended
Instructions
- Mix all ingredients in a bowl. Place in the fridge to chill. Best served cold but it can also be eaten warm.
- If cooking quinoa or lentils day of, once cooked mix spinach in with both while they are warm. It will wilt the spinach a little bit.
- If using jarred peppers and they are jarred with oil, rinse a little or dab with paper towels if you prefer no oil.
- Serve alone or as a side!
Notes
- Oil isn't needed in this recipe if using the feta since it has whole food fat from the cashews. If you aren't using it, and want some oil, drizzle a little of olive oil or oil of choice.
- Nutrition information includes the feta.
Nutrition
Calories: 440kcal | Carbohydrates: 67g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Sodium: 899mg | Potassium: 925mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 8mg