Recipe By zoeDisco
Rating
Published Jul 10th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 cups Calories 379.4

A salad made with a superfood! It’s light, fresh, and packed with flavor. Not to mention, it’s easy to make. You can sub honey for the agave nectar.

Recipe Ingredients

  • 1 ½ cups quinoa
  • 3 cups water
  • ½ cup dry lentils
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon agave nectar
  • sea salt and ground black pepper to taste
  • 1 small carrot, chopped
  • ½ cucumber, chopped
  • 2 green onions, chopped
  • ½ yellow bell pepper, chopped

Cooking Directions

  1. 1 Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.
  2. 2 Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.
  3. 3 Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.

Nutrition Facts

  • Calories 379.4
  • Carbohydrate 57.3 g
  • Fat 10.8 g
  • Fiber 11 g
  • Protein 14.4 g
  • Saturated Fat 1 g
  • Sodium 114.2 mg
  • Sugar 3.9 g

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Reviews

  1. This was really awesome. I doubled everything in the dressing except the olive oil. Tastes even better after its been refrigerated overnight.
  2. I doubled the lentils and the seasonings. We eat it as Lettuce wraps!
  3. According to my quinoa package the proportions are 2 to 1 like rice but I only made one cup of quinoa with 2 cups of water and it was plenty. I like the dressing very much but I used white wine vinegar instead of rice vinegar.
  4. Am I the only one who has noticed the list of ingredients staes 3 cups water for the quinoa , and the directions state 6 cups water with the quinoa , since you are supposed to cook until all the water is absorbed then this factor should be critical... which is is3 or 6 cups - Read more ...
  5. umm yum! I loved it with no changes but it's one of those recipes that you can totally add more/less/something else of. thanks for sharing!
  6. I have made this 2 times. The first time I made the recipe I doubled the dressing and it was good. The second time I quadrupled the dressing and it was great! Had much more flavor, while still not being soaked in dressing.
  7. As written only 2 stars. But one tiny change takes it to 3: use chicken broth instead of water for both the quinoa and lentils. Makes a world of difference in flavor. This is a fantastic base recipe that you can tailor to fit your tastes bringing it up to 4 stars with little effort. - Read more ...
  8. Nice flavor. Pretty bland. I was the only one who ate it in our family but I did enjoy it and would make it again for me.
  9. This was tasty but a bit bland for our taste. I will make it again but add more things that will add more flavor - but no doubt add more fat and/or sodium. Next time will add more veggies and possibly feta cheese or sliced green or black olives (big sodium hit no doubt). The - Read more ...
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