Recipe by CeliaBelia
"A healthy, protein-packed salad."
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bay leaves, divided
water to cover
white wine vinegar
ground black pepper to taste
coarsely chopped walnuts, toasted
dried cranberries, or to taste
crumbled feta cheese
green onion, finely chopped
Excellent salad! Very high in protein, fibre and iron. I added red peppers to the salad and a little garlic to the dressing. Yum! Worth a try!
I omitted the bay leaves (forgot them actually) and toasted pine nuts instead of walnuts. So delicious even my picky eaters liked it!
A very nice salad that tasted better the longer I left it to sit in the fridge. It even pleased the pickiest eater in my family. I had to make a couple of variations. I used toasted almonds instead of walnuts and goat cheese instead of feta. You will find so many different flavours and textures in this salad it really is a new discovery with every bite. I mixed up the dressing and let the cranberries soak in it while I prepared the quinoa and lentils and this plumped up the dried berries so they became nice and soft when the salad was ready. This is a good recipe to use when you need a prepare ahead meal in one. Thank you CleiaBelia for sharing this recipe.
I made this for my guy after he told me he hates quinoa. He gobbled it up and is looking forward to the leftovers. He added avacado to his and I added a few cloves of garlic to the dressing. I might add some cayenne to it next time. A great healthy recipe that tastes good too!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Lentil and Quinoa Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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