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Servings: 4
Calories: 338kcal
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Ingredients
- 1/4 cup uncooked Red or French Lentils or 1/2 cup cooked
- 1/4 cup uncooked long grain brown rice or 1 cup cooked
- 1/4 cup uncooked quinoa or 1 cup cooked quinoa
- 1/2 of a medium to large red bell pepper chopped
- 1 small tomato chopped or half of a large tomato
- 1 small cucumber or 1/2 of a large chopped
- 3/4 cup baby kale chopped fine or shredded.
- 1/4 cup of chopped flat leaf parsely
- 1/4 cup chopped cilantro
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- The juice of one lemon
- Sea salt and pepper to taste
Instructions
- If they are not already cooked, cook the whole grains and lentils according to package instructions.
- While the whole grains are cooking, chop the vegetables.
- Place the cooked whole grains and lentils into a large mixing bowl and add the chopped vegetables.
- Mix in half to 3/4 quarters of the dressing and serve and then add the parsley and cilantro - season with sea salt and pepper.
- Serve immediately with extra dressing on the side or refrigerate until it's time to serve.
Video
Notes
This recipe will serve two as a full meal.
Store leftover quinoa salad in the refrigerator for three to four days.
Nutrition
Serving: 3/4 cup approximately | Calories: 338kcal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 98mg | Fiber: 7g | Sugar: 5g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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