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Quinoa and Lentil Salad

Featured in the Honolulu Star-Advertiser on December 31, 2014.

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Ingredients:

Quinoa and Lentil Salad

Dressing:

  • 1 teaspoon lime zest
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil, or more to taste
  • 1 teaspoon local honey
  • 5 fresh basil leaves, julienned
  • 1 teaspoon low-sodium shoyu
  • 1/4 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Salad:

  • 2 cups cooked quinoa
  • 1 cup cooked and drained brown lentils
  • 1 cup chopped baby spinach
  • 1 cup shredded baby kale
  • 1 cup cucumber, peeled and cubed
  • 1 cup avocado, cubed
  • 1/4 cup chopped parsley
  • 2 tablespoon pine nuts
  • 1 cup cubed grilled chicken breast (optional)

Directions:

In a jar with a spill proof lid, combine dressing ingredients. Shake to combine and set aside. In a large bowl, mix together quinoa and lentils. Add dressing to the quinoa mixture and gently toss. Add remaining ingredients to quinoa mixture and toss to combine. Serve immediately. Makes 4 servings.

Approximate Nutrient Analysis per serving(not including optional chicken breast nor extra olive oil):
310 calories, 14 g fat, 1.5 g saturated fat, 0 mg cholesterol, 220 mg sodium, 40 g carbohydrate, 10 g fiber, 4 g sugar, 11 g protein

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