Lunch
Lentil Quinoa Salad
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
4 |
Dietary Restrictions
VegetarianGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
4
Cup
water
-
1/2
Cup
green lentils
-
1 1/2
Cup
water
-
1/2
Cup
quinoa
-
2
Tablespoon
olive oil
-
1
red onion
-
2
garlic clove
-
1/2
Teaspoon
salt
-
1/2
Teaspoon
pepper
-
1/2
Cup
parsley
-
1/3
Cup
dill
-
2
Tablespoon
lemon juice
-
1/4
Cup
feta cheese
-
1
cucumber
-
1
yellow bell pepper
Directions
-
Place the water for the lentils in a small pot and add the lentils. Boil for 30 minutes.
-
Once the lentils have been cooking for 15 minutes, add the water for the quinoa in the pot where you are cooking the lentils. Add the quinoa, cover the pot, reduce the heat to low and cook for an additional 15 minutes.
-
While the lentils and quinoa are cooking, add some olive oil to a pan and add the onion, yellow pepper, salt and pepper. Cook for 7 minutes. Add the garlic and cook for 30 more seconds.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 306 kcal |
| Fat
| 11 g |
| Carbohydrates
| 43 g |
| Protein
| 13 g |
| Fiber
| 6 g |
| Sugar
| 4 g |
| Sodium
| 403 mg |
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