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Lentil Quinoa Salad Recipe
Ingredients
For the lentils and quinoa
- 1 cup dry green or brown lentils rinsed
- 1 cup dry quinoa rinsed
- 1 ½ - 2 cups water You'll need the lower amount of water, if you are using the Instant Pot.
- 2 cups vegetable broth or more water
For the roasted sweet potato
- 2 medium sweet potatoes chopped into ½" pieces, about 2 cups
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
Citrus dressing ingredients
- ¼ cup lemon juice
- ½ cup orange juice
- ¼ cup olive oil
- 1 tablespoon maple syrup
- 2 small cloves garlic or 1 large clove
- ½ teaspoon salt
For the salad
- 8 cups kale stemmed and torn into bite-sized pieces
- 2 green onions chopped
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Make the lentils and quinoa
- Instant Pot Directions: Add the lentils, quinoa, 1 ½ cups water, and broth. Cook at high pressure for 6 minutes, then do a 10-minute natural release. You may have some water left in the bottom of the pot, and that is fine. Just use a slotted spoon to dish up your lentils and quinoa, leaving any excess water in the pot.
- Stovetop Directions: Combine the rinsed lentils, quinoa, 2 cups water and vegetable broth in a large stovetop pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the lentils and quinoa have absorbed all of the water, uncovered, about 20 minutes. When the lentils and quinoa are tender, remove the pot from heat, cover, and let them steam for 10 minutes. Remove the lid and fluff with a fork.
Roast the sweet potato
- In a large bowl, toss together the sweet potato with the olive oil and salt. Transfer to the baking sheets in a single layer, and roast for 50-55 minutes, until the sweet potatoes start to brown.
Make the citrus dressing
- Add all of the dressing ingredients to your blender, and puree until smooth.
Assemble the lentil quinoa salad
- In a large bowl, add 2 tablespoons of the citrus dressing to the kale, and massage until it turns bright green.
- Add the cooked lentils and quinoa, the remaining citrus dressing, the roasted sweet potato, and the chopped green onion. Serve warm or chilled.
Notes
Leftovers will keep for 4-5 days in the refrigerator.
You can use brown, green, or beluga lentils. Do not substitute any other type of lentil, because the recipe will not work!
Servings 4
Nutrition
Calories: 727kcal | Carbohydrates: 102g | Protein: 26g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 741mg | Potassium: 1801mg | Fiber: 28g | Sugar: 20g | Vitamin A: 29638IU | Vitamin C: 188mg | Calcium: 447mg | Iron: 9mg
