Quinoa Lentil Salad
Quinoa lentil salad with fresh herbed lemon vinaigrette is refreshing, bright in flavor and very easy to make.
Servings: 4
Equipment
- 1 medium sauce pan
Ingredients
- 1 cup quinoa uncooked
- 1 cup green lentils
- 2 cup low sodium chicken broth
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ¼ cup red onion, chopped
- ½ cup feta, crumbled
- 1 tsp fresh thyme
- 1 sliced avocado optional
Lemon Herb Vinaigrette
- 4-5 Tbsp lemon juice *about 1 lemon, more if needed
- ½ cup olive oil
- 2 garlic cloves, minced
- ¼ tsp pepper
- ¼ tsp salt
- 3 tsp whole grain dijon mustard
- 1 tsp fresh cilantro, chopped
Instructions
- In a medium/large sauce pan (I used 4 qt) add the chicken broth, 1 cup of water, salt, pepper, garlic powder, lentils and quinoa. Bring to a light boil, reduce heat to a simmer and cook on a low simmer, covered for about 15-20 minutes or until the lentils and quinoa are al dente.
- While the lentils and quinoa are cooking, mix up the lemon herb vinaigrette.
- To make the lemon herb vinaigrette, add the oil, lemon zest, lemon juice, minced garlic, pinch of salt, pepper, cilantro, whole grain dijon mustard to a medium sized bowl. Whisk well, set aside.
- Add the quinoa mix to a large bowl, mix in red onions, feta, fresh thyme. Mix the dressing one last time to avoid anything settling at the bottom, pour over the salad and enjoy. Serve warm or chilled.
Nutrition
Serving: 1.5cup | Calories: 694kcal | Carbohydrates: 56g | Protein: 25g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 17mg | Sodium: 740mg | Potassium: 1114mg | Fiber: 22g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 7mg