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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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