Quinoa and Lentil Salad

11 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 30 min
360 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1/2 cup lentils (canned) 120 mL
1 cup quinoa 180 g
2 cups water 500 mL
1 yellow or red sweet peppers, finely diced 200 g
1/2 bunch arugula, coarsely chopped 80 g
1/4 cup extra virgin olive oil 65 mL
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
2 tsp Dijon mustard 10 g
80 g feta cheese, crumbled
4 tbsp fresh mint, finely chopped 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Rinse and drain the lentils. Set aside.
  3. Prepare the vegetables: Seed, core and dice the pepper and coarsely chop the arugula. Place the vegetables in a large bowl. Add the lentils and quinoa to the bowl.
  4. In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper. Pour over the salad. Gently toss to combine. Coarsely crumble the feta cheese and add it on top of the salad. Sprinkle with the finely chopped mint then serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

360

Fat

21 g

33 %

Saturated 5.3 g
+ Trans 0 g

27 %

Cholesterol

20 mg

Sodium

270 mg

11 %

Carbohydrate

34 g

11 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

30 g

Protein

11 g

Vitamin A

21 %

Vitamin C

145 %

Calcium

13 %

Iron

34 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Vitamin C, Vitamin E
Good source of  :
Copper, Fibre, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Source of  :
Calcium, Pantothenic Acid, Selenium, Vitamin B1

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 4

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Reviews

11 Reviews (11 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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