SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE
This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.
Provided by Elizabeth Rider
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Prepare the quinoa:
- Rinse it well in a fine mesh colander and drain all the water.
- Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
- Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
- Fluff with a fork, and you're done.
- While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
- Rinse and drain the black beans.
- Chop the veggies until roughly the same size as the black beans.
- Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
- Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.
Nutrition Facts : Calories 321 per serving
DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
- When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!
SUPERFOOD SALAD
Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA
If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
- Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
- Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
- Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.
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Reviews 4Category SaladsServings 4Total Time 40 mins
- Cook the lentils according to package instructions. (I cooked mine in vegetable broth for more flavor)
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3.5/5 (7)Total Time 55 minsServings 4
- Preheat broiler with rack in upper third. Stir zucchini, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet; spread in an even layer. Broil until charred in spots and softened, 8 to 10 minutes. Transfer to a large bowl. Add raisins, crushed red pepper, and 2 tablespoons vinegar; stir to combine. Set aside.
- Bring 2 cups water, lentils, garlic, and ½ teaspoon salt to a boil in a saucepan over medium-high. Cover and reduce heat to low. Cook until lentils are just tender, about 20 minutes. Drain well; discard garlic. Let cool for 10 minutes. Transfer to bowl with zucchini.
- Place white and light green scallion slices, sunflower seeds, mustard, and remaining 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor. Pulse until a coarse paste forms. Scrape sides of bowl and add remaining ⅓ cup oil. Pulse until incorporated, 2 to 3 pulses.
- Stir vinaigrette into lentil mixture with sliced dark green scallion tops. Top with microgreens and sunflower seeds.
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CREAMY SUPERFOOD KALE & LENTIL QUINOA SALAD - SIMPLY QUINOA
From simplyquinoa.com
4.6/5 (5)Calories 531 per servingCategory Salad
- Starting with the dressing, add all the ingredients to a blender and blend on high for 1 minute until smooth. Transfer dressing to a jar and set aside to thicken.
- Tear kale leaves from the stalk and add them to a pan along with the green beans. Steam or saute for 2 - 3 minutes until green beans are slightly tender and kale leaves are just starting to wilt. Transfer the veggies to a large mixing bowl and let cool for 10 minutes.
- Once cooled, add quinoa and beans to the bowl. Pour dressing over salad and toss until coated.
- Either serve immediately (and slightly warm) or place salad in the refrigerator to cool entirely. Upon serving, split evenly between four dishes and top with avocado pieces.
29 BEST LENTIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-12-24Estimated Reading Time 6 mins
- Bengali Orange or Red Lentils With Tomato (Masoor Dal) Orange or red split lentils cook quickly, making them ideal for weeknight meals. Enjoy this saucy dish of lentils and tomatoes flavored with green chilies, turmeric, and cumin as a light supper with naan bread or hot buttered wheat toast.
- Lentil Pate. Delight vegetarians at your next party with this stunning, smooth lentil pate that uses canned or cooked dried lentils. The appetizer spread is a snap to prepare in your food processor.
- Vegan Lentil Shepherd's Pie. Vegan shepherd's pie makes a wonderfully comforting, meatless meal on cold winter nights. Your family will love digging their forks into this baked casserole of highly-seasoned, smashed lentils, with a fluffy, browned topping of mashed potatoes made extra-creamy with the addition of soy milk.
- Classic Lentil Soup With Ham. Classic, hearty, slow-simmered lentil soup makes a nutritious weekend lunch, or school lunch for kids packed into a thermos.
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5/5 (3)Category Large Plates, Salads And SoupsCuisine FusionCalories 342 per serving
- Rinse quinoa and place it in a small pot that you have a glass lid for. Add a few pinches of salt and 1.5 cups of water (prefect quinoa ratio is 1:1.5), cover with a lid and bring to boil. Once the water boils, decrease the heat to low-medium and let the quinoa simmer until all the water has been absorbed. To check, tilt the pot slightly, keeping the lid firmly on. If you see no water seeping out from under the grain, it means you are good to go. Switch off the heat completely and let quinoa sit on a hot hob (with lid firmly on) for another 5 mins to finish off cooking in its own steam. Once ready, cool it down completely before adding it to the salad as otherwise the salad leaves will wilt.
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- Prepare zucchini by either turning it into zoodles (use a speed peeler for wide ribbons) or slicing it and grilling it on a grill pan. If grilling, brush each slice with a bit of olive oil, season with salt and pepper and arrange on a hot (that's important) grill / griddle pan. Once the slices are browned on one side, turn them over and let them brown on the other side.
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