Lentils and Quinoa Salad

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Lentils and Quinoa Salad in two glass jars.

5 from 1 vote

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www.theconsciousplantkitchen.com

This Lentils and Quinoa Salad is a 5-minute healthy lunch made with many different vegetables and with almost 20 grams of natural protein per serving.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lentils-and-quinoa-salad/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings

Calories: 643.7kcal

Author: Carine Claudepierre

Ingredients

1 can Brown Lentils canned, rinsed, drained
1 cup Bell Pepper cored, finely diced I used yellow and red
1 ½ cup Cucumber peeled, diced
12-15 Cherry Tomatoes
9 ounces Quinoa cooked (note 1)
18 Kalamata Olives
⅓ cup Vegan Feta optional

Dressing

4 tablespoons Tahini
3 tablespoons Water
2 tablespoons Lemon Juice
2 tablespoons Garlic-Infused Olive Oil
⅓ teaspoon Garlic Powder
⅓ teaspoon Oregano
2-4 teaspoons Maple Syrup to adjust the sweetness
¼ teaspoon Salt

US Customary - Metric

Instructions

In a large mixing bowl, prepare the salad dressing. Simply add all the ingredients and whisk to combine. Adjust the salt, pepper, maple syrup to taste.
Add all the salad ingredients to a salad bowl, add the dressing, and toss to combine.
If you meal-prep, line up 3 glass mason jars and divide the dough evenly at the bottom of each jar.
Fill up each jar with cooked lentils, bell pepper, cucumber, cherry tomatoes, cooked quinoa, olives, and vegan feta.
Close jar and store in the fridge up to 4 days

Equipment

Glass Jar (27 Oz)

Notes

Note 1: I used a mix of cooked brown rice and quinoa. Any quinoa color tastes great in this salad.

Nutrition