Lentil, Quinoa and Herb Garden Salad

Thursday, August 03, 2017. Author Leilah Isaac

Serves 2

Salad

1/4 cup lentils-dry (50g)

1/3 cup quinoa (50g)

1 cup tender-stem broccoli (200g)

2/3 cup frozen edamame (100g)

I cup cherry tomatoes (150g)

2 Tbsp capers (30g)

4 Tbsp fresh parsley and chives (45g)

Dressing:

4 Tbsp low-fat cream cheese (60g)

1/4 Lemon 

Method

1) Wash the lentils and place them in a pan with 1 cup (250ml) of water.  Bring the pan to boil and simmer for 10 minutes.

2) Now add the quinoa to the same pan and continue to simmer the lentils and quinoa together for a further 15 minutes.

3) Roughly chop the broccoli. Bring to boil half a pan of water and add broccoli together with the frozen edamame and cook for 7 minutes.

4) While this is cooking, slice the tomatoes and chop the parsley and chives.

5) For the dressing simply mix the cream cheese with the juice from a 1/4 lemon and stir well.

5) Finally drain the edamame and broccoli, and mix with the cooked lentils and quinoa in your favorite bowl. Stir in the tomatoes, herbs and capers and season well. Place a dollop of the cream cheese dressing on top once you are ready to serve!

Nutritional Profile per serving: 

Calories=236

41% Carbs

35% Fat

24% Protein