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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:

  1. In a jar with a spill proof lid, combine dressing ingredients.
  2. Shake to combine and set aside.
  3. In a large bowl, mix together quinoa and lentils.
  4. Add dressing to the quinoa mixture and gently toss.
  5. Add remaining ingredients to quinoa mixture and toss to combine.
  6. 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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