Description
A vibrant and wholesome salad featuring fluffy quinoa, crisp broccoli, and earthy lentils tossed in a zesty lemon dressing—perfect for lunch, meal prep, or a light dinner.
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups broccoli florets
- 1 cup cooked brown lentils
- 1 small red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa thoroughly using a fine mesh sieve and cook it in 2 cups of water. Bring to a boil, then simmer covered for 15 minutes or until fluffy.
- Cook lentils in water until tender, about 20 minutes. Drain and set aside.
- Blanch broccoli in boiling water for 2–3 minutes, then cool in an ice bath or rinse under cold water.
- In a large mixing bowl, combine cooked quinoa, lentils, broccoli, chopped red onion, and parsley.
- In a separate bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Quinoa can be prepared ahead and stored in the fridge for easy assembly later.
- Add nuts or seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, lentil salad, broccoli salad, healthy salad, vegan salad, meal prep, quick lunch