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The salad is served on two plates with forks and a small bowl of olive oil and a bowl with spinach that are on the white table | Hurry The Food Up

Lentil Quinoa Salad

Course: Dinner, Lunch, Salads, Sides
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Servings: 2 servings
Calories: 428kcal
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US Customary - Metric

Ingredients

Salad

Dressing

Instructions

  • Drain and rinse the quinoa and red lentils. Add both to a pot with double the amount of water and a bit of salt or vegetable broth. Bring to a boil, then set to low heat. Simmer for 15-17 minutes until all water is absorbed / evaporated. Cover and let the mix steam for 5 minutes.
    Cooked quinoa and red lentils are in a bowl with a table spoon in it, next to a bowl of spinach, on a white surface| Hurry The Food Up
  • In a medium sized bowl mix the quinoa, lentils, chopped almonds, chopped green olives, torn baby spinach leaves, chili flakes, and black pepper/salt to taste until incorporated. Then fold in the diced avocado gently, to avoid smashing it.
  • In a small bowl or plate mix the olive oil, apple cider vinegar, maple syrup and salt.
  • Serve the lentil quinoa salad with the dressing and enjoy.
    The salad is served on two plates with forks, on a white table next to a bowl of spinach | Hurry The Food Up

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1723mg | Potassium: 1019mg | Fiber: 20g | Sugar: 7g | Vitamin A: 3387IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 6mg