Lentil, Quinoa and Clementine Salad
Make this salad ahead of time so it’s ready whenever you are. Chopped clementines add just the right touch of sweetness.
1 cup dried lentils, rinsed
3 cups water
1 bay leaf
1/2 teaspoon chopped fresh thyme
1 garlic clove, chopped
1/2 cup quinoa, rinsed
1 lemon, juiced
1 medium onion, roughly chopped, divided
1/4 cup raw cashews
1/4 cup mint leaves
3 medium red bell peppers, chopped
1 large carrot, chopped
3 clementines or cutie oranges, peeled and chopped
1 bunch kale, collards or other greens, tough stems removed (see note)
In a large saucepan, bring lentils and water to a boil with bay leaf, thyme and garlic. Reduce heat, cover and cook for 20 minutes, add the quinoa and cook for an additional 15 minutes or until lentils are tender.
Blend together lemon juice, vinegar, half of the onion, cashews, and mint leaves. Combine with lentil mixture, remaining chopped onion, VegiZest, peppers, carrots, clementines and chopped greens.
Chill before serving.
Note: The greens can be chopped up and mixed in with the salad or if desired, drop approximately 1/4 cup of salad on whole collard, Swiss chard or romaine leaves and roll up.
Calories 283; Protein 15 g; Carbohydrates 49 g; Sugars 9 g; Total Fat 4.5 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 47 mg; Fiber 15.1 g; Beta-Carotene 7123 ug; Vitamin C 171 mg; Calcium 140 mg; Iron 5.1 mg; Folate 245 ug; Magnesium 122 mg; Potassium 954 mg; Zinc 2.8 mg; Selenium 5.9 ug