Lentil & Quinoa Salad with Tahini Dressing

Name: Lentil & Quinoa Salad with Tahini Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Green lentils; 180 g quinoa; 300 g cucumber; 200 g bell pepper; 100 g red onion; 30 g parsley; 120 g tahini; 60 ml lemon juice; 15 g garlic; 40 ml olive oil; 5 g salt; 2 g pepper

Hearty and flavorful salad perfect for a make-ahead lunch. Packed with plant-based protein and fiber, dressed with creamy tahini.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 16 g
Fat: 18 g
Carbs: 48 g

Ingredients

for 4 servings

Green lentils200 g
quinoa180 g
cucumber300 g
bell pepper200 g
red onion100 g
parsley30 g
tahini120 g
lemon juice60 ml
garlic15 g
olive oil40 ml
salt5 g
pepper2 g

Method

4 steps

Rinse lentils and quinoa. Boil lentils in water for 20 minutes until tender; boil quinoa in water for 15 minutes until fluffy. Drain both and let cool.
Dice cucumber, bell pepper, and red onion. Finely chop the parsley.
In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper until smooth.
In a large mixing bowl, combine the cooked lentils, quinoa, chopped vegetables, and parsley. Pour the dressing over the salad and toss thoroughly to combine.