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Warm Quinoa and Lentil Salad
Recipe

12 INGREDIENTS • 5 STEPS • 30MINS

Warm Quinoa and Lentil Salad

4.0
2 ratings
Editor's Choice
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!
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Chelsey Amer
Hi, I'm Chelsey! My mission is to help make nutrition easy, so you never have to diet again! I want you to feel your best, while improving your relationship with food — without giving up any of the foods you love.
https://www.chelseyamernutrition.com/
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!
30MINS
Total Time
$3.08
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salad
Green Lentils
1 cup
Green Lentils
to save time you can use 1 and 1/2 (15 oz.) cans of rinsed lentils.
or Black Lentils
Vegetable Stock
4 cups
Vegetable Stock, divided
1 32-oz box
Quinoa
1 cup
Brussels Sprouts
2 bags
(16 oz)
Brussels Sprouts, shredded
or 6 cups shredded Cabbage
Apple
1
Medium Apple
cut into matchsticks
Dried Cranberries
1/4 cup
Dried Cranberries
Dressing
Olive Oil
1/4 cup
Maple Syrup
1/2 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
592
Fat
20.8 g
Protein
28.9 g
Carbs
90.8 g
Add to plan
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Warm Quinoa and Lentil Salad
Save
author_avatar
Chelsey Amer
Hi, I'm Chelsey! My mission is to help make nutrition easy, so you never have to diet again! I want you to feel your best, while improving your relationship with food — without giving up any of the foods you love.
https://www.chelseyamernutrition.com/
Cooking InstructionsHide images
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 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!
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!
Tags
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Lunch
Healthy
Shellfish-Free
Fall
Vegetarian
Salad
Vegetables
Whole Grains
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