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Almond & Lentil Anytime Salad

Yields4 ServingsTotal Time20 mins

An easy, filling, energising dish to eat anytime, anywhere! With whole grain quinoa and protein-packed lentils, this will redefine your view of salad and keep you fuelled up for hours.

 1 cup quinoa
 2 x 400g cans black lentils
 1 x 400g can corn kernels
 1 orange capsicum, diced
 ½ red onion, finely diced
 2 cups chopped spinach
 4 tbsp almond butter
 2 lemons, juiced
 15 g fresh mint leaves, torn
 15 g fresh coriander, torn
 ½ tsp paprika
 ½ cup water
 nutritional yeast to serve
1

Rinse quinoa well. Bring 2 cups of water and 1 cup quinoa to a simmer in a medium pot. Cover and simmer for 15 minutes. Remove from heat and sit for 5 minutes to allow water to absorb.

2

While quinoa is cooking, drain and rinse lentils and corn. Add to a bowl with diced capsicum and red onion and chopped spinach. Mix well.

3

Place almond butter, the juice of 2 lemons, half of the torn mint leaves and coriander, paprika and water into a food processor. Blend until smooth.

4

Add almond dressing to the vegetable bowl and stir well.

5

When quinoa is ready, combine with vegetable mix. Garnish with remaining herbs and a sprinkle of nutritional yeast.

Nutrition Facts

Servings 4