Easy Lentil Quinoa Salad Recipe

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

2 cups chopped kale

1 cup chopped red cabbage

1 cup cooked quinoa

1 cup cooked black lentils (or green or borwn lentils)

1 cup frozen shelled edamame (simmered according to packet directions (see note)

1/4 cup pumpkin seeds

1/4 cup hemp hearts

4 green onions (thinly sliced (green and light green parts)

1/2 cup chopped herbs (cilantro and mint, optional)

1/3 cup tahini (plus more to taste (preferably low-sodium)

2 tablespoons water

4 teaspoons lime juice

4 teaspoons tamari

4 teaspoons rice vinegar

2 teaspoons ground ginger (or grated ginger)

1/2 teaspoon red chili flakes (optional)

1 tablespoon date syrup (plus more to taste)

Instructions

Combine: Transfer the kale, cabbage, quinoa, lentils, edamame, pumpkin seeds, hemp hearts, green onion, and fresh herbs to a large bowl.

Make the dressing: In a medium bowl, mix the tahini, water, lime juice, tamari, vinegar, ginger, chili pepper (if using), and date syrup. Adjust the ingredients to taste.To adjust the consistency, gradually add more water until it reaches your preference. For extra creaminess, mix in additional tahini, one tablespoon at a time.

For serving, toss the salad with the dressing.

Nutrition

• Calories: 526 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 15 g
• Sodium: 215 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 17 g
• Sucres Totaux: 6 g
• Protéines: 30 g