Curried Lentil & Quinoa Salad

15 25 596
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Curried Lentil & Quinoa Salad
Health Highlights

Ingredients


1 cup Quinoa, uncooked (rinsed)
2 cup Water
1 can (15oz) Lentils, canned (drained, rinsed)
1 cup Cauliflower (cut into small florets, raw or cooked)
1/2 cup grated Carrots
1/4 cup Green onion (sliced)
1/4 cup Cilantro (coriander) (chopped)
1/2 cup Extra virgin olive oil (for dressing)
1/4 cup Lemon juice (for dressing)
2 tbsp Apple cider vinegar (for dressing)
1 tbsp Curry powder (for dressing)
1 tbsp minced Ginger root (finely grated, for dressing)
1 tbsp Garlic (minced, for dressing)
1 tsp Sea Salt (for dressing)
1/2 tsp Black pepper (for dressing)

Instructions


Mince the garlic and set aside. In a small pot, bring the quinoa and water to a boil. Cover and simmer for 15 minutes, until the water is absorbed. Fluff quinoa with a fork.

In a medium bowl, combine quinoa, cauliflower, carrots, onions and cilantro.

Place all the dressing ingredients in a small jar with a lid and shake until combined. Pour the vinaigrette over the salad and toss to mix.

Salad can be served warm, at room temperature or chilled and can be made ahead and refrigerated for 2 days.

Nutrition Facts

Per Portion

Calories 596
Calories from fat 339
Calories from saturated fat 46
Total Fat 38 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 23.5 g
Cholesterol 0
Sodium 987 mg
Potassium 820 mg
Total Carbohydrate 54 g
Dietary Fiber 13.3 g
Sugars 3.7 g
Protein 16.6 g

Dietary servings

Per Portion


Fruit 0.1
Grain 2.1
Meat Alternative 0.8
Vegetables 2.0

Energy sources


Pygal32%454.13677242004303148.0553360312511657%326.41374524712353264.4879543630392511%349.95984118712914112.5521294483751132%57%11%CarbohydratesFatProtein

Meal Type(s)

Lunch
Salad
Side




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