Maple Balsamic Quinoa Lentil Salad
Try this Maple Balsamic Quinoa Lentil Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- juice of 1 lemon
- 1 tsp kosher salt
- 1 large red bell pepper diced
- 3 tbs extra virgin olive oil
- 1/4 cup balsamic vinegar
- for the salad:
- for the dressing:
- 3 tsp minced garlic
- 1 tsp thyme
- 6 oz feta cheese crumbled
- 1 tbs pure maple syrup
- 2/3 up french green lentils rinsed
- 1/3 up quinoa rinsed
- 1/3 up red quinoa rinsed
- 1 large carrot peeled and grated (or 1 cup bagged shredded
- 1 bunch of scallions green and white parts chopped
- 1/2 tsp mineral salt (i usedthis)
- Carbohydrate 7.33976425211271 g
- Cholesterol 25.231075559 mg
- Fat 9.3544798705882 g
- Fiber 0.649893163707327 g
- Protein 4.47283196714175 g
- Saturated Fat 4.69302033869965 g
- Serving Size 1 1 Serving (82g)
- Sodium 522.065282203176 mg
- Sugar 6.68987108840538 g
- Trans Fat 0.462876526236802 g
- Calories 131 calories
Put rinsed lentils, quinoa, thyme, and salt in large pot with 1â…“ cups of water and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes (until water has gone). Drain any excess water and let cool.In a large bowl combine grated carrot, diced red pepper, and chopped scallions. Set aside.Combine juice of one lemon, garlic, maple syrup, EVOO, balsamic vinegar, and mineral salt in mini blender or bullet until well combined.Add your cooled quinoa and lentils to your bowl of vegetables, add your dressing and toss to coat. Fold in your crumbled feta.Let chill in fridge for 30 minutes until ready to serve.
