One-Pot Sweet & Spiced Quinoa Lentil Salad
One-pot fast and simple meals are my own life at the moment. This savory and sweet salad leaves enough and is prepared in 25 minutes. This is a wonderful meal prep recipe because the salad stores nicely and can be enjoyed cold or hot. You are able to create a batch ahead of time and pack for a picnic lunch or a potluck. I love leftovers for lunch and make it the next few days as it makes four servings.
This colorful dish is packed with savory taste from fresh cilantro, fresh parsley, red onions, green onions, curry, garlic powder and vegetable broth. This pairs beautifully with a bit of maple syrup, sweet and crispy almonds and sour, sweet and plump berries for sweetness. A squeeze of fresh lime juice in the conclusion brings out of the flavors happening in this particular dish.
Cook moment
Total Moment
This yummy salad is ideal for meal-prep and may be served cold or warm. It's filled up with fiber and protein and satisfying. Ground spices cilantro, green onions, red onions, fresh lime juice, maple syrup and the parsley supply plenty of taste. There is nothing dull about this dish!
Writer: Elaine Gordon
Cuisine: gluten-free, grain-free, peanut-free, soy-free, dairy-free, vegan, elegant sugar-free
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp salt
- 1 cup raw white quinoa
- 1 cup fresh cilantro, large stems removed and sliced
- 1 cup fresh parsley, large stems removed and sliced
- 1/2 cup chopped almonds
- 1/2 cup dried mixed berries or dried cranberries
- 1 tsp lime, juiced
- 1 tbsp maple syrup
Directions
- At a large rimmed skillet heat the olive oil on moderate heat. Add salt, curry, garlic, onion and pepper and simmer for 2-3 minutes until onions are tender and begin to turn translucent.
- Add the quinoa, lentils and vegetable broth and stir till well blended. Bring to a boil. Set the lid firmly and turn the heat. Without lifting the lid simmer. My pan ceramic and all and is non-stick without burning at the floor evenly. It took 20 minutes just by watching through the lid at 17 minutes, and that I checked. So that I let it cook for the whole 20 minutes Now not the liquid was consumed.
- After all of the liquid is absorbed, turn off the burner and stir in the green onions, cilantro, parsley, almonds, dried berries, lime juice, and maple syrup. Taste and adjust seasonings. You might choose to add even herbs, pepper, lime juice, maple syrup or salt. Enjoy warm or hot or store in an airtight container in your fridge for up to five days. This salad is delicious served chilled. If wanted, it may be reheated in the microwave in a microwave safe container.