quinoa and lentil salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1.5 serving Cedarlane Quinoa Tabouli All Natural and Vegetarian, Serv. Size 1/2 cup (100g ) 0.5 cup lentil,dry, uncooked (by ANTIOCHIA) 2 tbsp balsalmic vinegar (by SUNSETINAZ) 1 tbsp Extra Virgin Olive Oil 1 tsp Lemon Juice 'Real Lemon' 100% juice 1.5 tbsp Honey 1 cup, chopped Carrots, raw 1 cup, pared, chopped Cucumber (peeled) 0.25 cup Green Onion, Fresh chopped (2 stalks) (by JENNELKA)
1. Bring the quinoa and 6 cups water to a boil in a large pot.reduce heat to medium-low,cover, and simmer until the quinoa is tender and the water has been absorbed,15 to 20 minutes. Run under cold water to cool.2.Meanwhile bring the lentils and 2 cups water to boil in a saucepan. reduce heat to medium-low,cover and simmer until the lentils are tender,15 to 20 minutes. Run under cold water to cool drain any excess moisture. 3. Whisk the balsamic vinegar, olive oil,lemon juice, and honey together in a bowl until well incorporated. Season with Mrs. Dash table blend. Pur the dressing over the quinoa and stir to coat evenly. add the lentils,carrot cucumber. green onions, and yellow bell pepper; stir until unevenly mixed. Serve immediately..
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KILO23.
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KILO23.
Nutritional Info Amount Per Serving
- Calories: 779.2
- Total Fat: 26.4 g
- Cholesterol: 0.0 mg
- Sodium: 622.1 mg
- Total Carbs: 118.5 g
- Dietary Fiber: 26.6 g
- Protein: 27.1 g
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