Side
Quinoa Lentil Salad with Lemon Herb Vinaigrette
40 minServes 6Nutri-Score B€€
B
40 min
40 minQuinoa Lentil Salad with Lemon Herb Vinaigrette
what you need
Ingredients
quinoa (uncooked, rinsed)Grains170 g- green lentils (rinsed)Grains190 g
low sodium chicken brothPantry480 ml
waterOther240 ml
saltSpices2.5 g
black pepperSpices1 g
garlic powderSpices3 g
red onion (finely diced)Produce30 g
feta (crumbled)Dairy75 g
fresh thyme (leaves picked and chopped)Produce1 g
avocado (sliced)Produce1 piece- lemon juice (freshly squeezed)Produce70 ml
olive oilPantry120 ml
garlic (cloves, minced)Produce2 pieces- black pepper (for the vinaigrette)Spices500 mg
- salt (for the vinaigrette)Spices1.5 g
- whole grain dijon mustardPantry15 ml
- fresh cilantro (finely chopped)Produce1 g
per serving
Nutrition
371kcal
- Carbs
- 29 g
- Proteins
- 9 g
- Fat
- 24 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Cook the quinoa and lentils
- Rinse the quinoa and green lentils.
- Combine the quinoa, lentils, chicken broth, water, salt, pepper and garlic powder in a saucepan.
- Bring to a boil, then cover and simmer until the quinoa and lentils are tender and the liquid is absorbed.
- Step 2
Make the lemon herb vinaigrette
- Whisk the lemon juice, olive oil, minced garlic, salt, pepper and whole grain mustard together.
- Stir in the chopped cilantro.
- Step 3
Assemble the salad
- Fluff the cooked quinoa and lentils and let them cool slightly.
- Fold in the diced red onion, crumbled feta and fresh thyme.
- Toss with the vinaigrette and top with the sliced avocado.
most cooked first
