Sweet & Spiced Quinoa Lentil Salad for Cozy Meal Prepping

This Sweet & Spiced Quinoa Lentil Salad is a nourishing, one-pot meal that's perfect for quick dinners or meal prep.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Gluten-Free, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 tablespoons Extra Virgin Olive Oil Substitute with avocado oil for a different taste.
1 medium Red Onion Yellow onion can work as a substitute.
1 teaspoon Ground Turmeric Fresh turmeric enhances health benefits.
1 tablespoon Curry Powder Consider garam masala for a more robust flavor.
to taste Salt Adjust based on your broth's sodium level.
to taste Ground Black Pepper Use white pepper for a milder taste if desired.
1 cup White Quinoa Rinse before using to remove bitterness.
1 cup French Green Lentils or Black Beluga Lentils Avoid red lentils as they'll turn mushy.
3 cups Low-Sodium Vegetable Broth Homemade broth gives a fresh taste.
½ cup Green Onions Chives can be a lighter alternative.
½ cup Fresh Cilantro Substitute fresh mint for a unique flavor twist.
¼ cup Fresh Parsley Basil can also be used for an aromatic taste.
½ cup Sliced Almonds For nut-free use pumpkin seeds.
½ cup Dried Mixed Berries or Dried Cranberries Opt for unsweetened varieties to keep sugar low.
1 juicy Lime Lemon juice can be a substitute.
2 tablespoons Pure Maple Syrup Agave syrup works as a vegan alternative.

Equipment

Large sauté pan

Method

Step-by-Step Instructions

Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium heat. Add 1 diced red onion, 1 teaspoon ground turmeric, 1 tablespoon curry powder, and a pinch of salt and ground black pepper. Sauté for 2-3 minutes until the onion becomes translucent and aromatic.
Stir in 1 cup of rinsed white quinoa and 1 cup of French green or black beluga lentils. Pour in 3 cups of low-sodium vegetable broth. Mix well and bring to a gentle boil.
Once boiling, reduce the heat to low and cover the pan with a lid. Allow to simmer for 17-20 minutes without lifting the lid.
After removing the pan from heat, stir in ½ cup of diced green onions, ½ cup of fresh chopped cilantro, ¼ cup of fresh parsley, ½ cup of sliced almonds, and ½ cup of dried mixed berries.
Squeeze the juice of 1 juicy lime over the mixture, along with 2 tablespoons of pure maple syrup. Fold everything together, tasting and adjusting seasonings with salt and pepper.
Enjoy warm or let it cool and refrigerate for up to 5 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 250mgPotassium: 450mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Rinse quinoa thoroughly before cooking and use uncooked lentils for best texture. Store leftovers in an airtight container in the fridge for up to 5 days.

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