Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese – Lentils.org

Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese

  By lentilsorg  

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size2/3 cup (150 mL)
Calories350
Sodium370 mg
Potassium547 mg
Protein11 g
Cholesterol10 mg
Sugar16 g
Total Fat18 g
Saturated Fat4 g
Total Carbohydrates39 g
Dietary Fiber7 g