Lentil Quinoa Salad Bowl

This robust salad features a variety of flavors and textures that add up to a crunchy and delicious meal.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Main Dish, Salad

Ingredients Method Notes

Ingredients

1 cup dry lentils cooked and drained, or 2 cups cooked
1 cup garbanzo beans canned, drained
8 cups salad greens pre-rinsed and ready to serve
1 red pepper cored and sliced thin
1 golden beet sliced thin
1 carrot sliced thin
1 avocado sliced thin
1 sprig of fresh parsley
1/2 cucumber sliced thin
1 lemon cut into wedges
2 Tablespoons balsamic vinaigrette dressing

Method

Prepare all ingredients.
Assemble into four beautiful bowls and serve. Or allow everyone to make their own bowl.

Notes

Chef's Tips: You can substitute red beets, carrots, or other crunchy vegetable for golden beets. Add nuts if you would like even more crunch. Any vinaigrette dressing can work and we added lemons for more zing.

Nutrition Information (per 2 cup serving): 347 calories, 9g fat, 1g saturated fat, 0g trans-fat, 0mg cholesterol, 248mg sodium, 56g carbohydrate, 17g fiber, 9g sugars, 17g protein.