Superfood Lentil Salad Recipes

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SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE



Superfood Black Bean & Quinoa Salad Recipe image

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

2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
juice of 1 lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 (15-ounce) can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)

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)



Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata) image

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

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

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



Superfood salad image

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

2 sweet potatoes, (350g each)
1 pinch of dried chilli flakes
1 pinch of ground coriander
1 small pinch of ground cinnamon
olive oil
200 g quinoa
320 g broccoli
35 g mixed nuts, such as walnuts, almonds, Brazils
1 pomegranate
extra virgin olive oil
1 splash of balsamic vinegar
2 limes
40 g mixed sprouts
1 punnet of salad cress, (use a mixture of varieties, if possible)
1 bunch of fresh coriander, (30g)
1 fresh red chilli
1 ripe avocado
20 g feta cheese

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



Mediterranean Lentil Salad image

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

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

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)



18+ Best Lentil Recipes (+Lentil Nachos) image

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

Lentils cooked in enchilada sauce
3 cups water or broth
1/2 cup uncooked brown rice
Tortilla chips
Cheese sauce or shredded cheese
Salt (optional)
Toppings: guacamole (jalapeno, cilantro, lime)

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



Harissa Lamb & Lentil Salad with Whipped Feta image

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

400 grams (14 ounces) ground lamb
1 teaspoon cumin seeds
1 tablespoon harissa paste
2 tablespoons chopped flat-leaf parsley
2 teaspoons olive oil
Half a 200-gram (7-ounce) bag sliced kale
2 tablespoons extra-virgin olive oil
Two 250-gram (9-ounce) packets cooked Puy lentils
Squeeze of lemon juice
150 grams (5 ounces) feta cheese, crumbled
150 grams (5 ounces) low-fat Greek yogurt

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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2019-02-13 Remove from the oven and cool while you assemble the salad. In a large bowl add the mixed greens. Top with the beets, oranges, lentils, …
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2020-05-14 This delicious lentil salad makes healthy eating feel like anything but a chore. Quickly-charred zucchini adds smoky depth of flavor to the al …
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  • 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.


12 SUPERFOOD SALAD (HEALTHY SALAD RECIPE!) - AVERIE COOKS
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LENTIL QUINOA SALAD - PLANT PROTEIN POWER COUPLE | HURRY ...
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TUSCAN LENTIL SALAD: SUPERFOOD RECIPE DAY 2! - CHATELAINE
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SUPERFOOD LENTIL SALAD RECIPE | REAL SIMPLE - MASTERCOOK
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CREAMY SUPERFOOD KALE & LENTIL QUINOA SALAD - SIMPLY QUINOA
2019-01-15 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 …
From simplyquinoa.com
4.6/5 (5)
Calories 531 per serving
Category 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.


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Published 2019-12-24
Estimated Reading Time 6 mins
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QUINOA SUPERFOOD SALAD - LAZY CAT KITCHEN
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