Cathy Ipcizade’s Lentil Quinoa Salad


2 1/2 cups prepared lentils (I use one package of the Trader Jo’s Prepared Lentils)

1 cup roasted red peppers, diced

1cup quinoa

1 cup baby spinach, chopped

1 cup argula, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 cup chopped red onion

1/2 cup to 3/4 cup grated carrots

12 kalamata olives

3/4 cup crumbled feta cheese

1 1/2 tsp. sugar

1 1/2 TB balsamic vinegar

2 TB olive oil

1 TB dijon mustard

1 tsp. kosher salt

To Make:

Cook quinoa by combining 1 cup quinoa and 1 1/2 cups water. Bring to a boil and simmer, covered for 15 minutes.

In the meantime, place the cut onions and grated carrots in a bowl. Top with the mustard, olive oil, balsamic vinegar, and sugar, and marinate for 15-30 min. This will sweeten the onions.

Place all ingredients into a large bowl, and fluff with a fork. Chill until use or serve at room temperature.

Weight Watcher Points = 46

5 (2 cups each) servings = 9 points each – Perfect for a meal

10 (1 cup each) servings = 4.5 points each

8 (1 1/4 cups each) servings = 6 points each



****Note: Don’t want to use sugar? Skip all together or use Stevia. Don’t want to use dairy? Substitute the cheese with avocado!


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