YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Salad with Roasted Broccoli and Avocado
A vibrant, protein-packed salad that combines tender lentils and fluffy quinoa with roasted broccoli, creamy avocado, and a tangy Greek yogurt dressing, finished with a sprinkle of garbanzo beans for added crunch. This dish is both satisfying and refreshingly wholesome, perfect for a nutritious midday boost.
INGREDIENTS
0.8 cup Cooked Lentils (~158g)
0.5 cup Cooked Quinoa (~93g)
100g Broccoli
0.25 medium Avocado (~50g)
0.5 cup Nonfat Plain Greek Yogurt (~120g)
0.25 cup Cooked Garbanzo Beans (~40g)
PREPARATION
Preheat your oven to 400°F (200°C). Chop the broccoli into bite-sized florets, toss with a small drizzle of olive oil, salt, and pepper, and arrange on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, prepare the lentils and quinoa if not already cooked. In a large bowl, combine the cooked lentils and quinoa.
In a separate small bowl, mix the Greek yogurt with a pinch of salt and pepper to create a light dressing.
Once the broccoli is done roasting, allow it to cool slightly and add it to the lentils and quinoa mixture.
Gently fold in the chopped avocado and garbanzo beans.
Drizzle the Greek yogurt dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust seasonings if needed; serve immediately for optimal texture and freshness.