Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

Enjoy a vibrant salad that marries earthy lentils and fluffy quinoa with the natural sweetness of persimmon, all elevated by a creamy Greek yogurt dressing and the satisfying crunch of walnuts. A perfect balance of flavors and textures for a revitalizing meal.

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NUTRITION

575kcal
Protein
35.2g
Fat
11.2g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup cooked quinoa (43g)

1 medium sweet persimmon (168g)

0.5 oz chopped walnuts (14g)

1/2 cup nonfat Greek yogurt (122g)

1 tbsp fresh lemon juice (15g)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    In a large bowl, combine the cooked lentils and cooked quinoa.

  • 2

    Peel and dice the sweet persimmon into bite-size pieces and add to the bowl.

  • 3

    In a separate small bowl, mix together the nonfat Greek yogurt and fresh lemon juice. Season with a pinch of salt and pepper.

  • 4

    Pour the creamy dressing over the lentil, quinoa, and persimmon mixture and toss gently to combine.

  • 5

    Sprinkle the chopped walnuts over the salad for a satisfying crunch.

  • 6

    Taste and adjust seasonings as needed before serving.

Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Salad with Sweet Persimmon and Crunchy Walnuts

Enjoy a vibrant salad that marries earthy lentils and fluffy quinoa with the natural sweetness of persimmon, all elevated by a creamy Greek yogurt dressing and the satisfying crunch of walnuts. A perfect balance of flavors and textures for a revitalizing meal.

NUTRITION

575kcal
Protein
35.2g
Fat
11.2g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup cooked quinoa (43g)

1 medium sweet persimmon (168g)

0.5 oz chopped walnuts (14g)

1/2 cup nonfat Greek yogurt (122g)

1 tbsp fresh lemon juice (15g)

Salt & Pepper (to taste)

PREPARATION

  • 1

    In a large bowl, combine the cooked lentils and cooked quinoa.

  • 2

    Peel and dice the sweet persimmon into bite-size pieces and add to the bowl.

  • 3

    In a separate small bowl, mix together the nonfat Greek yogurt and fresh lemon juice. Season with a pinch of salt and pepper.

  • 4

    Pour the creamy dressing over the lentil, quinoa, and persimmon mixture and toss gently to combine.

  • 5

    Sprinkle the chopped walnuts over the salad for a satisfying crunch.

  • 6

    Taste and adjust seasonings as needed before serving.