Lentil Quinoa Salad Bowl

Written By Judy Doherty, MPS, PCII
Lentil Quinoa Salad Bowl

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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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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