Protein-packed Lentil & Quinoa Salad
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.
Protein-Packed Lentil & Quinoa Salad
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 6 servings Prep Time: 10 min Cook Time: 50 min Total Time: 60 min
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
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)
1/4 cup (30g) pumpkin seeds
2 Tbsp fresh green onion (scallion), thinly sliced
Mix dressing ingredients in a bowl or blend in a small food processor until creamy.
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!
*Made from 1 cup (250 g) dry lentils, preferably soaked 2 hours or overnight (for benefits of soaking, read this PUL article!)
**Made from 1 cup (170 g) dry quinoa, cooked according to package directions
Variations: add other veggies like shredded carrot or diced cucumber. Try alternative greens like arugula or romaine.
Speed-it-up: using canned lentils speeds up the process.
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.
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