Quinoa Lentil Salad Recipe, Ep131

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

This is one of the recipes from the NEW 7 Day Whole Food Challenge (next Challenge is starting Monday, October 20th, 2014)!! I have to say, this is one of my favourite salad recipes. Not only is it full of protein, but it’s also super filling, and perfect to take for lunch or when you are on the go! This is definitely a staple in my household!

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

Lentil Quinoa Salad

Salad Ingredients
¾ cup dried Green Lentils (rinsed)
3 cups Water (for cooking lentils)
½ cup dried Quinoa (rinsed)
3 cups Water (for cooking quinoa)
1 large Carrot (finely diced)
¼ Red Onion (finely diced)
1 stalk of Celery (finely diced)
½ Red Bell Pepper/Capsicum (finely diced)
½ Green Bell Pepper/Capsicum (finely diced)
½ English Cucumber (seeds removed, finely diced)
1 Tomato (seeds removed, finely diced)
2 tbsp fresh Parsley (finely chopped)

Dressing Ingredients
1 large Lemon (juice of)
2 tbsp Red Wine Vinegar
¼ cup Olive Oil
1 clove of Garlic (minced)
½ tsp Salt

Directions:
1- Place rinsed lentils and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 20-25 minutes until cooked (the lentils should be firm, not mushy!) Drain lentils and place in a large mixing bowl and allow to cool.
2- Place rinsed quinoa and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 10-15 minutes until quinoa is slightly translucent. Drain quinoa and add it to the large mixing bowl with the cooked lentils and allow it to continue cooling.
3- Prepare the remaining salad ingredients and once the quinoa and lentils are cooled down to room temperature, mix all the salad ingredients together with the lentils and quinoa.
4- In a small bowl mix the salad dressing ingredients together and then drizzle over salad and toss.
5- Serve chilled or at room temperature.


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4 thoughts on “Quinoa Lentil Salad Recipe, Ep131

  1. I love this recipe. I soak all beans, peas, lentils overnight in water with lemon, and all nuts in water with sea salt, to remove enzyme inhibitors. I am aware that there are different soaking times for different foods but there are soaking charts online.

  2. I thought I should try it. I did like you wrote and said in the video. I have to admit it is really tasty and I might have to make another one in a couple days. *smily

    1. Hi Wendy,
      You can try replacing the oil with avocado, maybe 1/2 or 1 avocado and blend it with the lemon juice and vinegar. Or if you just want to use the lemon juice and vinegar, instead of using water to dilute it, I would cut the measurements of lemon juice & vinegar down 1/2 or 2/3 and see how that goes. (if you do this, perhaps make the salad and toss a small amounts of dressing in at a time until it tastes right).

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