The red lentils in this salad give your lunch an extra boost of fiber. This recipe includes whole grains and is packed with fiber. Mix up the salad on the weekend for lunch during the week.
Makes 4 servings
- 1/2 cup quinoa, well rinsed
- 1/2 cup red lentils
- 1 cup water
- Salt to taste
- 1/2 cup fresh or frozen edamame
- 1/2 cup diced red bell pepper
- 1/4 cup chopped walnuts
- 2 tablespoons chopped cilantro
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon ground ginger
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 tablespoons olive oil
Combine quinoa, water and salt in a small saucepan and bring to a boil over medium heat for 15 minutes or until quinoa has absorbed all the water. Remove from the heat, fluff, cover and let it stand for at least 5 minutes.
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
In a medium bowl, toss together the quinoa, edamame, red bell pepper, lentils, walnuts and cilantro. In a small bowl, whisk together the rice vinegar, lime juice, cayenne, ginger, soy sauce and olive oil. Toss with the salad. Refrigerate in a bowl or in small individual containers until ready to eat.
This will keep for 3-4 days in the refrigerator.
|Nutritional information||per serving|
|Saturated fat||1.5 g|