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RECIPE
12 INGREDIENTS5 STEPS30min

Warm Quinoa and Lentil Salad

5.0
1 Ratings
Editor's Choice
Although this is a warm salad by name, you can make this recipe the night before and serve it cold too (or warm it up). Instead of lettuce, this salad uses shredded Brussels sprouts for a crunchy green. Adding the warm quinoa and lentils on top lightly wilts the Brussels sprouts, making it absolutely delicious with a sweet bite of apples and dried cranberries in every forkful!
Warm Quinoa and Lentil Salad Recipe | SideChef
Although this is a warm salad by name, you can make this recipe the night before and serve it cold too (or warm it up). Instead of lettuce, this salad uses shredded Brussels sprouts for a crunchy green. Adding the warm quinoa and lentils on top lightly wilts the Brussels sprouts, making it absolutely delicious with a sweet bite of apples and dried cranberries in every forkful!
Chelsey Amer
Learn about type-two diabetes prevention from Registered Dietitian Nutritionist, Chelsey Amer of @ChelseyAmerNutrition.
https://chelseyamernutrition.com/
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Chelsey Amer
Learn about type-two diabetes prevention from Registered Dietitian Nutritionist, Chelsey Amer of @ChelseyAmerNutrition.
https://chelseyamernutrition.com/
30min
Total Time
$3.08
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Salad

1 cup
Green Lentils
to save time you can use 1 and 1/2 (15 oz.) cans of rinsed lentils.
or Black Lentils
4 cups
Vegetable Stock , divided
1 32-oz box
1 cup
2 bags
(16 oz)
Brussels Sprouts , shredded
or 6 cups shredded Cabbage
1
Medium  Apple
cut into matchsticks
1/4 cup
Dried Cranberries

Dressing

1/4 cup
1/2 Tbsp
to taste
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Nutrition Per Serving

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CALORIES
592
FAT
20.8 g
PROTEIN
28.9 g
CARBS
90.8 g

Cooking Instructions

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Step 1
Add Green Lentils (1 cup) and 3 cups of Vegetable Stock (3 cups) to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender, but not mushy. Drain any excess water.
Step 2
While you prepare lentils, cook the quinoa. Add 1 cup of Quinoa (1 cup) to a medium saucepan with 1 cup Vegetable Stock (1 cup) and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.
Step 3
While the lentils and quinoa cook, combine the Brussels Sprouts (2 bags) , Apple (1) , Dried Cranberries (1/4 cup) , and Shredded Parmesan Cheese (1/2 cup) in a large bowl. Set aside.
Step 4
Prepare the dressing by mixing together Apple Cider Vinegar (1/4 cup) , Olive Oil (1/4 cup) , Maple Syrup (1/2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) in a small bowl.
Step 5
Once the lentils and quinoa finish cooking, add to the large bowl with brussels sprouts. Toss together with dressing and serve warm. Enjoy!
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Nutrition Per Serving
Calories
592
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
4.6 g
23%
Trans Fat
0.0 g
--
Cholesterol
9.0 mg
3%
Carbohydrates
90.8 g
33%
Fiber
25.9 g
92%
Sugars
17.8 g
--
Protein
28.9 g
58%
Sodium
859.9 mg
37%
Vitamin D
0.1 µg
0%
Calcium
314.8 mg
24%
Iron
9.4 mg
52%
Potassium
1167.1 mg
25%
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