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
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
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!