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Protein-packed Lentil & Quinoa Salad

January 31, 2018

I wanted to hone in on protein today with this recipe and ended up creating the mother of all protein salads. This salad has FIVE amazing sources of protein:

1. Lentils
2. Quinoa
3. Edamame
4. Pumpkin Seeds
5. Tahini - which is from sesame seeds (bonus: also a wonderful source of calcium!

Oh mama.

So if you're looking for a meal after a workout, or just for something hearty and satiating, we've gotcha covered. And it tastes ridiculously delicious. And is very high in both fibre & zinc. Bonus bonus bonus. 

 

Did you know?  One of the reasons quinoa is so high in protein is because it is actually a SEED, not a grain. It's harvested from a plant called a goosefoot. 

 

Enjoy!

Protein-Packed Lentil & Quinoa Salad

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 6 servings
Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min

 

INGREDIENTS: Salad

2.5 cups (500 g) cooked lentils*

3 cups (560 g) cooked quinoa**

1 cup (150 g) cooked shelled edamame

1 red bell pepper, chopped 

3 cups (100g) fresh baby spinach 

 

INGREDIENTS: Dressing

1/4 cup (60mL) tahini

1/4 cup (60mL) water 

2 Tbsp (30mL) soy sauce

2 tsp (10mL) apple cider vinegar

1 tsp (5g) miso paste

1 tsp (5g) onion powder 

1 tsp (5g) sambal or sriracha (optional) 

 

INGREDIENTS: Garnish

1/4 cup (30g) pumpkin seeds

2 Tbsp fresh green onion (scallion), thinly sliced 

 

Directions

  1. Mix dressing ingredients in a bowl or blend in a small food processor until creamy. 

  2. Add all salad ingredients to a large bowl and toss to combine. Mix in the salad dressing when ready to serve and toss to combine. Enjoy!

Notes

  1. *Made from 1 cup (250 g) dry lentils, preferably soaked 2 hours or overnight (for benefits of soaking, read this PUL article!)

  2. **Made from 1 cup (170 g) dry quinoa, cooked according to package directions

  3. Variations: add other veggies like shredded carrot or diced cucumber. Try alternative greens like arugula or romaine. 

  4. Speed-it-up: using canned lentils speeds up the process. 

  5. Storage: store in an air-tight container in the fridge for up to four days; store the sauce separately and combine only when ready to serve.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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