Lunch
Vegan Quinoa Lentil Salad
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
2 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1/2
Cup
green lentils
-
4
Cup
water
-
1 1/2
Cup
water
-
1/2
Cup
quinoa
-
1
onion
-
1
yellow pepper
-
2
garlic clove
-
1/2
Teaspoon
salt
-
1/2
Teaspoon
pepper
-
1/2
Cup
parsley
-
1/3
Cup
dill
-
2
Tablespoon
lemon juice
-
1
cucumber
-
2
Tablespoon
olive oil
Directions
-
Place the water for the lentils in a small pot and add the lentils. Bring to a boil, reduce to a simmer, and cover the pot. Cook for 30 minutes.
-
While the lentils have been cooking for 15 minutes, uncover the pot and add the water for the quinoa. Add the quinoa on top of the lentils and stir. Cover the pot and continue to simmer the lentils and quinoa for 15 minutes.
-
Once the quinoa and lentils are cooked, drain them and add to a bowl together.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 564 kcal |
| Fat
| 17 g |
| Carbohydrates
| 85 g |
| Protein
| 23 g |
| Fiber
| 12 g |
| Sugar
| 7 g |
| Sodium
| 634 mg |
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