I love making more of this Quinoa lentil salad with Lemon Vinaigrette so I can take it to the office for lunch or as a quick side to a family dinner. The salad is packed with protein, fiber and other delicious healthy vegetable treats. It’s one of my favorite foods, especially because it makes me feel good when I need a detox. I You will love him as much as I do!
Is quinoa good for me?
Quinoa is an amazingly healthy addition to this salad. Inca Gold is packed with important goodies like protein, fiber, vitamins, and all nine essential amino acids that most other grains lack. The quinoa is combined with winter kale and lentils, which are rich in iron and magnesium. In the cold season, this quinoa and lentil salad is really one of my favorite dishes. So tasty and filling.
This salad is bursting with flavor and health. Is crisp, crunchy and cool. Pack it up for a picnic in the park or by the lake. It is easy to transport and is therefore ideal for lunch at work, university or school. Lentils and quinoa add protein, veggies give the crunch and great flavor, and the lemon vinaigrette gives us freshness. We’ll be eating this Mediterranean lentil and quinoa salad a lot in the months to come.
if you like our gluten-free Quinoa lentil salad , you might also be interested in these dishes:
- Beet beauty the beetroot salad
- easy quinoa cabbage salad
- vegan summer salad with quinoa
- Cauliflower Kale Salad with Turmeric Dressing
- Quinoa and barley salad with sweet dates
- Vegan power salad made from quinoa
Quinoa and Lentil Salad with Lemon Vinaigrette
for the vinaigrette:
- spring onions
- small Bunch of basil
Prepare salad ingredients:
- Cook quinoa according to package directions, fluff with a fork and allow to cool.
- Bring the lentils to a boil with enough water (3 times the amount) and simmer, covered, until they are cooked but still have a bite (the time depends on the type of lentil, check the information on the package). When the lentils are cooked, drain well and set aside to cool.
- Drain the chickpeas in a colander, rinse and drain well.
- Peel the cucumber, cut in half lengthways, remove the seeds with a spoon, then dice.
- Peel the carrot and grate coarsely or cut into fine strips.
- Wash, halve or quarter the cherry tomatoes.
- Peel and finely dice the red onion.
- Roast the cashew nuts in a pan without adding fat until golden brown.
- Chop the kale or cut into fine strips (remove thick stalks and veins). Drizzle with a little oil and sprinkle with salt to gently massage for a tender kale.
- For the lemon vinaigrette, whisk together the freshly squeezed lemon juice, lemon zest, maple syrup, Dijon mustard, sea salt, pepper, and olive oil in a bowl to form the vinaigrette.
- For the salad, gently mix the cooked quinoa, cooked lentils, kale, chickpeas, cucumber, carrot, cherry tomatoes, onion, and cashew nuts in a bowl with the vinaigrette.
- Spring onions or basil for garnish.