This is such an easy, and deliciously healthy Quinoa Lentil Salad
If you’re looking for a protein-packed delicious dish, try this Quinoa Lentil Salad. There are three main sources of protein here:
- quinoa
- edamame
- lentils
It’s PACKED with plant power:)
What’s in Quinoa Lentil Salad?
It doesn’t really matter which vegetables you use, so think of these as a suggestion. As always, use what you have and what you love:)
- Quinoa
- Lentils
- Edamame
- Bell peppers
- Tomatoes
- Carrots
- Broccoli
- Corn
- Herbs
- Tamari
- Lemon
- Garlic
Tips for making this very quickly!
Short on time? This can come together in about 10 minutes if you use frozen quinoa, corn and edamame, and canned lentils. If you add in precut broccoli florets and bell peppers you cut the time even more. It’s amazing how really nutritious food can come together in literally MINUTES!
I LOVE this stuff! It takes 3 minutes to make in the microwave and you would never know it from fresh!
Forget cooking up a pot of lentils unless you have the time and inclination. Opening a can of organic lentils is all you need to do. Make sure you drain and rinse them well to wash away all the excess sodium.
Frozen corn and edamame:
You can just zap them in the microwave for a minute or two to take the chill off.
Tips for adding more flavor.
Citrus and fresh herbs will ALWAYS bump up the flavor of your food. I advocate for everyone to grow their own herbs, all you need is a sunny windowsill and a flower pot! They taste SO much better than store-bought. Other ideas are Tamari, garlic, and ginger, a fabulous combination.
- Lemon
- Fresh herbs
- Tamari
- Garlic
- Ginger
How long will it keep?
Place in an airtight container in the fridge for up to 4 days. Squeeze a little more lemon juice over to “wake it up” just before serving. This will not freeze.
Quinoa Lentil Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: salad
- Diet: Vegan
Ingredients
1/3 cup low-sodium vegetable stock
1 cup diced carrot
2 cups chopped up broccoli florets
1 cup green onions, sliced
1 cup diced red, orange or yellow bell pepper
2 cloves cloves, grated or minced
3 cups cooked quinoa
1, 15 oz can cooked lentils, drained and rinsed
1/2 cup frozen corn kernels
1/2 cup frozen edamame (or garden peas)
1 tablespoon Tamari
Zest of a lemon (juice if desired)
Fresh herbs
Black pepper
Instructions
- Place the vegetable stock, and diced carrot into a nonstick skillet. Cook on high until the carrot starts to soften. Add the broccoli, the white parts of the green onions, the bell pepper, garlic, and Tamari. Stir, cover, and cook for 2-3 minutes, or until the broccoli is bright green.
- Stir in the COOKED quinoa, lentils, corn, and edamame or peas. Keeping the pan uncovered, cook for 4 minutes, until the vegetables are tender, add a couple of teaspoons of water if the mixture is sticking.
- Add the green parts of the green onions, and the lemon zest. Taste and add the lemon juice and black pepper if desired. Scatter over the fresh herbs.
I hope you love this Quinoa Lentil Salad! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)
Looking for more delicious salads? Try these!
