Quinoa and Red Lentil Salad
Makes 4 servings
1/2 cup quinoa, well rinsed
1 cup water
Salt to taste
1/2 cup fresh or frozen edamame
1/2 cup diced red bell pepper
1/2 cup red lentils soaked in cold water to cover for 2-3 hours and drained
1/4 cup chopped walnuts
2 Tablespoons chopped cilantro
1 Tablespoon seasoned rice vinegar
2 Tablespoons fresh lime juice
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon ground ginger
1 Tablespoon reduced-sodium soy sauce
1 1/2 Tablespoons olive oil
Combine quinoa, water and salt in a small saucepan and bring to a boil over medium heat for 15 minutes or until quinoa has absorbed all the water. Remove from the heat, fluff, cover and let it stand for at least 5 minutes.
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
In a medium bowl, toss together the quinoa, edamame, red bell pepper, lentils, walnuts and cilantro. In a small bowl, whisk together the rice vinegar, lime juice, cayenne, ginger, soy sauce and olive oil. Toss with the salad. Refrigerate in a bowl or in small individual containers until ready to eat.
This will keep for 3-4 days in the refrigerator.
Fat 12 g
Saturated fat 1.5 g
Cholesterol 0 mg
Protein 12 g
Carbohydrates 33 g
Fiber 11 g
Sodium 139 mg
Updated February 27, 2015
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