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Eating veggie » Recipes » Quinoa, Lentil, Kale and Smoky Almond Salad

Quinoa, Lentil, Kale and Smoky Almond Salad

Prep time 10 mins, cook time 25 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Dairy-Free, Vegan

Quinoa Salad

This is a light and healthy vegan salad combing a good selection of grains and vegetables. Kale is nutritionally rich and is a source of vitamins A, C, E. It is one of the few leafy greens that is at its best over winter, with the cold helping to develop its flavour.


Ingredients

  • 60g dried puy lentils, rinsed and drained
  • 120g dried quinoa, rinsed and drained
  • 120g hickory smoked almonds
  • 60g kale, finely chopped
  • 60g carrot, finely chopped
  • 60g courgette, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp low-sodium soy sauce
  • 1 lemon, juiced
  • 1 tbsp rapeseed oil
  • Ground pepper, to taste

Method

  1. Place dried lentils in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
  2. Place the dried quinoa in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
  3. Chop half the almonds and leave half the almonds whole.
  4. Combine the almonds, quinoa, lentils and finely chopped vegetables in a bowl.
  5. Add the juice of one lemon, tamari, minced garlic and rapeseed oil and ground pepper to taste. Mix thoroughly and serve with the remaining whole almonds.

Nutrition per serving

380 kcal

Calories

15g

Protein

21g

Fat

1.7g

Saturates

27g

Carbs

4.7g

Sugar

11g

Fibre

0.28g

Salt

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