Quinoa Lentil Salad
Quinoa Lentil Salad - Packed with flavor and nutrients
Healthy, because
Even smarter
Nutritional values
Protection against free radicals can be provided by red grapes offer. They bring a lot of secondary plant compounds that have antioxidant properties. Thus, our cells are protected from damage and their aging process is slowed down.
The Quinoa Lentil Salad is great to take with you, making it ideal as a meal prep for a delicious and balanced lunch at the office.
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 ¼ ozs Beluga lentil
- 22 ozs Vegetable broth
- 5 ¼ ozs Quinoa
- salt
- ½ Organic orange
- 2 Tbsps apple cider vinegar
- 2 Tbsps grapeseed oil
- 2 Tbsps olive oil
- 1 tsp Maple syrup
- peppers
- 4 ozs red Grape
- 1 Avocado
- 1 Pear
- 1 Tbsp black Sesame seeds
- 7 ozs Feta
Preparation steps
Cook the lentils in the broth for 15-20 minutes over medium heat until al dente. Drain in a colander and leave to drain.
Meanwhile, rinse quinoa with water. Cook with 2.5 times the amount of salted water in about 15 minutes until al dente and let cool.
For the dressing, wash orange, rub dry, grate peel and squeeze juice. Mix orange zest and juice with vinegar, grape seed oil and olive oil, maple syrup, salt and pepper and season to taste.
Mix drained lentils and quinoa into the dressing.
Wash grapes, drain and quarter or halve. Halve avocado, remove stone, lift flesh from skin and cut into slices. Wash pear, remove core and also cut into thin slices.
Divide quinoa-lentil salad among plates. Arrange with grapes, avocado and pear slices, sprinkle with black sesame seeds and crumble feta on top.
