Lentil Quinoa Salad Bowl

Written By Judy Doherty, MPS, PCII
Lentil Quinoa Salad Bowl

Lentil Quinoa Salad Bowl

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
This robust salad features many different delicious ingredients that add up to a crunch and delicious bowl salad meal.

Ingredients

  • 2 cups cooked lentils, drained
  • 1 cup canned garbanzo beans, drained
  • 8 cups of greens, pre-rinsed and ready to serve
  • 1 red pepper, cored and sliced thin
  • 1 golden beet, sliced thin
  • 1 carrot, sliced thin
  • 1 avocado, sliced thin
  • 1 sprig of fresh parsley
  • 1/2 cucumber, sliced thin
  • 1 lemon, cut in wedges
  • 2 tablespoons of balsamic vinaigrette dressing

Instructions

  1. Prepare all ingredients. Assemble into four beautiful bowls and serve. Or allow everyone to make their own bowl.
  2. Chef's Tips:
  3. You can substitute carrots for golden beets. Add nuts if you would like even more crunch. Any vinaigrette dressing can work and we added lemons for more zing.

Nutrition Facts

Calories

306.85

Fat

11.67 g

Sat. Fat

1.51 g

Carbs

41.39 g

Fiber

15.66 g

Net carbs

25.74 g

Sugar

6.92 g

Protein

14.24 g

Sodium

236.91 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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