Serves
6
Quinoa, Brussel Sprouts and Lentil Salad
A bit of a different salad option here, packed full of lentils and veg. Goes well with chicken if you wanted to add any meat protein. Really nice hot or cold.
Ingredients
- 300g dried green lentils
- 180g dried mixed color quinoa
- 1 liter water
- 2 tsp curry powder
- 450g Brussels sprouts, halved and thinly sliced
- 80g onion, thinly sliced (red, white, or shallots)
- 1 tbsp olive oil
- 80g spring onions
- Juice from 1 lemon
- Salt and pepper
Directions
- Preheat oven to 200°C.
- In a large pan, place the lentils, quinoa, water, and curry powder. Bring to the boil and stir well.
- Once boiling, turn the heat down and simmer for 25-30 minutes until everything is cooked (but still firm). Once ready, turn off the heat and cover.
- Get a roasting dish and add the olive oil, Brussels sprouts, and shallots. Mix around so they are coated in oil. Cook in the oven, turning occasionally, for 20-25 minutes until crispy.
- Place the lentils and quinoa in a large bowl and add everything else. Season with some salt and pepper.
- Kcal: 325
- Protein: 20g
- Fats: 5.2g
- Carbs: 40g
- Fibre: 17g
