Easy Lentil Quinoa Salad Recipe
30G Protein Lentil Quinoa Salad created by a Registered Dietitian with fiber, plant protein, and longevity nutrients for an energizing meal.
Servings: 4 servings
Calories: 526kcal
Ingredients
- 2 cups chopped kale
- 1 cup chopped red cabbage
- 1 cup cooked quinoa
- 1 cup cooked black lentils or green or borwn lentils
- 1 cup frozen shelled edamame simmered according to packet directions (see note)
- ¼ cup pumpkin seeds
- ¼ cup hemp hearts
- 4 green onions thinly sliced (green and light green parts)
- ½ cup chopped herbs cilantro and mint, optional
For the dressing:
- ⅓ cup tahini plus more to taste (preferably low-sodium)
- 2 tablespoons water
- 4 teaspoons lime juice
- 4 teaspoons tamari
- 4 teaspoons rice vinegar
- 2 teaspoons ground ginger or grated ginger
- ½ teaspoon red chili flakes optional
- 1 tablespoon date syrup plus more to taste
Instructions
- Combine: Transfer the kale, cabbage, quinoa, lentils, edamame, pumpkin seeds, hemp hearts, green onion, and fresh herbs to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, water, lime juice, tamari, vinegar, ginger, chili pepper (if using), and date syrup. Adjust the ingredients to taste.To adjust the consistency, gradually add more water until it reaches your preference. For extra creaminess, mix in additional tahini, one tablespoon at a time.
- For serving, toss the salad with the dressing.
Notes
Optional Crispy Edamame: Toss the edamame in tamari (or olive oil) and spices. Roast them on a large baking sheet at 400°F (200°C) for 15–20 minutes until lightly browned.
Cooking the quinoa and lentils: Use approximately ½ cup dried black lentils and ⅓ cup dried quinoa. Cook in vegetable broth with a bay leaf for even more flavor. If using green lentils, simmer the quinoa and lentils together in 1 ½ cups water for about 15 to 18 minutes, adding more water as needed. Once cooked, drain them through a fine mesh sieve.
Time-saving tip: Chop the kale and red cabbage in a food processor using the pulse function.
Meal Prep: See the blog post for how to meal prep the salad in 4 jars for easy, grab-and-go lunches.
Nutrition
Calories: 526kcal | Carbohydrates: 54g | Protein: 30g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 215mg | Potassium: 600mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1712IU | Vitamin C: 30mg | Calcium: 167mg | Iron: 10mg
