5 from 1 vote
Lentil Quinoa Salad in a white bowl next to a striped dish towel and slices of orange.
Lentil Quinoa Salad with Spinach and Citrus
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A protein packed energizing light lunch.
Course: Entree, Salad
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 4
Calories: 338 kcal
Author: Jenn Sebestyen
Ingredients
Salad
  • 1/2 cup dry lentils (rinsed, drained, and cooked according to package directions)
  • 1/2 cup dry quinoa (rinsed, drained, and cooked according to package directions) (I used tricolor quinoa for color)
  • 1/4 cup diced red onion
  • 2-3 clementines (segmented) (I used 2 as mine were huge and sliced the segments in half)
  • 1 avocado (diced)
  • 1/2 cup halved grape tomatoes
  • 1/4 cup fresh parsley
  • 1/4 cup raw pecans
  • 4 big handfuls fresh spinach
Creamy Oil-Free Balsamic Vinaigrette
Instructions
  1. Whisk all vinaigrette ingredients together and set aside.
  2. Mix all salad ingredients, except spinach, in a medium bowl.
  3. When ready to serve, add one big handful of spinach to individual bowls and top with lentil quinoa mixture. Drizzle with vinaigrette.
  4. Store spinach, lentil quinoa mixture and vinaigrette all separately if you have leftovers.
Nutrition Facts
Lentil Quinoa Salad with Spinach and Citrus
Amount Per Serving
Calories 338 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 151mg7%
Potassium 754mg22%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 9g10%
Protein 12g24%
Vitamin A 3600IU72%
Vitamin C 46.2mg56%
Calcium 80mg8%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.