Imagine a dish that's not just a salad, but a nutritional powerhouse that can revolutionize your eating habits! This Quinoa and Lentil Salad is a game-changing recipe that combines incredible flavors, stunning textures, and a serious nutritional punch. Perfect for health-conscious foodies, busy professionals, and anyone looking to elevate their meal prep game, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 cup lentils, cooked
- 1/2 cup bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables by finely dicing bell pepper, cucumber, and red onion into uniform small pieces.
- Once quinoa is cooked, remove from heat and let it cool to room temperature for about 10 minutes, fluffing occasionally with a fork.
- In a large mixing bowl, combine cooled quinoa, pre-cooked lentils, diced vegetables, olive oil, and lemon juice.
- Season the salad with salt and pepper, gently tossing all ingredients to ensure even distribution of flavors.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a final gentle stir and adjust seasoning if needed.
Tips
- Always rinse quinoa thoroughly to remove its natural saponin coating, which can taste bitter.
- Use a fine-mesh strainer when rinsing to prevent quinoa from washing away.
- For extra flavor, consider toasting quinoa in a dry pan for 2-3 minutes before cooking.
- Use room temperature or slightly warm lentils for better flavor absorption.
- Let the salad sit in the refrigerator for at least 30 minutes to allow flavors to develop and meld together.
- For added protein, consider adding feta cheese or roasted nuts.
- This salad stays fresh in the refrigerator for 3-4 days, making it perfect for meal prep.
- Feel free to swap vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
