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Recipe by

Lentils.org

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Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Salad:

    ½ cup (125 mL) quinoa

    1¼ cups (310 mL) cooked or canned green lentils, drained & rinsed

    ½ cup (125 mL) thinly sliced red onion

    2½ cups (625 mL) baby kale

    ½ cup (125 mL) toasted walnuts or pecans (reserve some for garnish)

    ½ cup (125 mL) thinly sliced dried dates (reserve some for garnish)

    ½ cup (125 mL) crumbled or chopped blue cheese (reserve some for garnish)

    Dressing:

    ¼ cup (60 mL) balsamic vinegar

    1 Tbsp (15 mL) honey

    ¼ tsp (1 mL) whole grain mustard

    3 Tbsp (45 mL) canola oil

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) ground black pepper


Directions

  1. COOK quinoa in a medium pot in 1 cup water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until quinoa is tender. Drain and rinse off with cold water. Shake, set aside and allow to fully drain. Toss with cooked lentils, onion, kale, walnuts, dates, and blue cheese.
  2. TO make dressing: whisk vinegar, honey, mustard, canola oil, salt, and pepper together.
  3. TOSS dressing with salad and adjust for seasoning as desired. Garnish with walnuts, dates, and blue cheese.

Nutritional Information

  • Serving Size: 2/3 cup (150 mL)
  • Per serving:
  • Calories 350
  • Total Fat 18 g
  • Saturated Fat 4 g
  • Cholesterol 10 mg
  • Carbohydrates 39 g
  • Dietary Fibre 7 g
  • Sugar 16 g
  • Protein 11 g
  • Sodium 370 mg
  • Potassium 547 mg
  • Folate 125 mcg