AuthorKatia StratoudakisCategoryVeganRinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
In a large bowl, combine the cooked quinoa, lentils, red bell pepper, cucumber, cherry tomatoes, red onion, avocado, parsley, and mint.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat.
Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!
0 servings
- Amount per serving
- Calories320
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Sodium 250mg11%
- Total Carbohydrate 35g13%
- Dietary Fiber 8g29%
- Total Sugars 5g
- Protein 12g
- Vitamin A 20mcg3%
- Vitamin C 30mg34%
- Calcium 6mg1%
- Iron 20mg112%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
In a large bowl, combine the cooked quinoa, lentils, red bell pepper, cucumber, cherry tomatoes, red onion, avocado, parsley, and mint.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat.
Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!