Thai Quinoa and Lentil Salad

This hearty quinoa and lentil salad is colorful and bursting with colors. Eat as a side dish or add chicken or shrimp for a balanced meal.

Ingredients:

1 cup quinoa, uncooked

3/4 cup lentils, uncooked

200 grams carrots, chopped or shredded

200 grams cucumbers, chopped

200 grams chopped bell peppers, red

200 grams shredded red cabbage

4 green onions chopped

1/2 cup chopped cilantro

Dressing:

1 orange - zest and 1/4 cup juice

1 lime juiced

1 Tbsp sesame oil

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp maple syrup or honey

1 teaspoon grated garlic

1 teaspoon grated ginger

Cook the quinoa & lentils together, per package details. Fluff with a fork and let cool.

Prep your veggies.

Make dressing by zesting orange, and placing OJ, sesame oil, soy sauce, maple syrup, rice vinegar, garlic, ginger, lime juice in a bowl together and whisking.

Place the cooled quinoa and lentils in a large bowl. Add the veggies. Pour in the dressing and toss well to combine.

Season to taste with salt

Makes 10 servings (about 1 cup each)

Nutritional information per Serving:

Calories: 170

Protein: 7 grams

Carbs: 30 grams (4 grams fiber)

Fat: 2.5 grams