Eating habits in Europe are currently in bad shape. People eat too much sugar and not enough fresh vegetables. In addition, the general acceptance of vegetarian food with reigning vegan world record holder Germany has been in the lead for the longest time. Become a part of the successful! This high-protein lentil and quinoa salad tastes great and has all the nutrients you promised. It’s easy to make and served mixed with your favorite veggies in a hearty salad.
nutrition of the population
A study by The George Institute for Global Health in Australia has shown how unhealthy the diet of the population in the western world is. The study found that unhealthy eating accounts for 20% of adult diets and eating habits, and 30% in Australia and other countries.
It is important that adults have a healthy diet as they can go days without any problems, but some diseases, diseases, adult-onset diabetes, high blood pressure, heart disease or gastrointestinal diseases can cause.
High-protein salads are a great way to help adults keep their diet as healthy as possible.
Why should you eat this lentil and quinoa salad?
- perfect vegan/vegetarian meal
- Rich in proteins
- dairy free, gluten free and vegan dish
- refreshing salad with tahini dressing
- healthy, light, no-fuss, easy recipe
- a quick dinner
Get ready for summer and enjoy a delicious meal with this high-protein Lentil Quinoa Salad. It is rich in lentils, which are an extensive and versatile source of protein. With this combination of recipes you will be nourished in a relaxed manner and it is a good way to take in other vital substances and vitamins that you can replace when you are restricted in your diet.
Here you will find more delicious recipes for healthy salads that you can prepare in no time:
- Ayurvedic chickpea cabbage curry
- oriental chickpea stew
- Beetroot chickpea salad with yogurt
- Quinoa barley salad with dates vegan
- Vegan Sweet Potato Quinoa Salad
- Mango rocket salad with sesame dressing
high-protein lentil and quinoa salad
- 250 G Lenses* brown, red and/or yellow
- 250 G quinoa red, gold and/or black
- 150 G Edamame
- 1 Red pepper
- 90 G baby spinach
- 1 Red onion or 2 spring onions
for the sesame dressing:
- 60 ml tahini
- 60 ml water
- 30 ml soy sauce
- 1 tbsp. Apple Cider Vinegar
- 1 tsp miso paste*
- 1 tsp onion powder*
- 1 tsp Sambal Oelek*
- pumpkin seeds* roasted
- spring onions in fine rings
- small bunch of mint
- Herbs such as parsley, cress, chervil…
- Cook lentils according to package directions until al dente. Drain and cool under cold water.
- Cook quinoa according to package directions. Then let cool and fluff with a fork.
- Blanch edamame in boiling water for 3-4 minutes. Then cool under cold water.
- In the meantime, peel and finely dice the onion.
- Wash the peppers, halve, deseed, remove the white membrane and cut into small cubes.
- Wash and roughly chop the baby spinach. Keep the prettiest leaves for serving.
- Pluck the mint from the stems and roughly chop.
- Stir or shake all the ingredients for the dressing in a bowl or screw-top jar until creamy.
- Place all of the salad ingredients in a large bowl and mix together.
- Just to serve, mix in the salad dressing and mix!
- Serve sprinkled with roasted pumpkin seeds, herbs and cress.