Lentil Quinoa Salad Bowl

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Lentil Quinoa Salad Bowl

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This robust salad features many different delicious ingredients that add up to a crunch and delicious bowl salad meal.

Ingredients

• 2 cups cooked lentils, drained
• 1 cup canned garbanzo beans, drained
• 8 cups of 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 in wedges
• 2 tablespoons of balsamic vinaigrette dressing

Instructions

1. Prepare all ingredients. Assemble into four beautiful bowls and serve. Or allow everyone to make their own bowl.
2. Chef's Tips:
3. You can substitute carrots 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 Facts

Calories

306.85

Fat

11.67 g

Sat. Fat

1.51 g

Carbs

41.39 g

Fiber

15.66 g

Net carbs

25.74 g

Sugar

6.92 g

Protein

14.24 g

Sodium

236.91 mg

Cholesterol

0 mg

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