Quinoa, Lentil, Broccoli & Edamame Salad
This wholesome salad offers a satisfying crunch and a burst of freshness, making it a delicious and nutritious choice for a light meal or a flavorful side dish.
My Notes:
Servings:
Ingredients
For the dressing:
- 1/4 cup(s) lemon juice
- 1/4 cup(s) olive oil
- 1 clove(s) garlic minced or pressed
- 1 teaspoon(s) dijon mustard
- 1/2 teaspoon(s) agave or maple syrup
- 1/2 teaspoon(s) dried thyme
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) black pepper
For the salad:
- 3/4 cup(s) uncooked quinoa
- 1 1/4 cup(s) cooked green or brown lentils
- 1/2 head(s) broccoli cut into bite-sized pieces
- 1 cup(s) frozen shelled edamame thawed
Instructions
- Cook the quinoa according to the instructions on the packaging. Drain and place into a bowl with the lentils, broccoli and edamame, and stir to combine.
- Place all the dressing ingredients into a small bowl, or jar, and mix until well combined.
- Drizzle the dressing over the salad and serve.
Notes
For oil-free: simply omit the oil and sub with a splash of vegetable broth, if needed.
Nutrition
Calories: 403kcal | Carbohydrates: 48g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 188mg | Potassium: 882mg | Fiber: 12g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 75mg | Calcium: 101mg | Iron: 6mg
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