Lentil Quinoa Salad
Ingredients
-
1 ¼
cups
cooked quinoa
-
1
cup
roasted peppers, chopped
-
2
cups
fresh spinach, chopped
-
2
cups
cooked lentils
-
1
tablespoon
lemon juice
-
1
tablespoon
balsamic vinegar
-
¾-1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
½
cup
vegan feta (optional)
Instructions
- Mix all ingredients in a bowl.
- Place in the fridge to chill.
- Best served cold, but can also be eaten warm.
- If cooking quinoa or lentils on the same day, mix spinach in with both while they are warm to wilt the spinach slightly.
- Serve alone or as a side dish.
Nutrition Facts (estimated)
Servings
4
Calories
440
Total fat
11g
Total carbohydrates
67g
Total protein
21g
Sodium
899mg
Cholesterol
0mg
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