Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

Pan-seared lentils and quinoa tossed with fresh baby spinach and topped with golden roasted chickpeas for a satisfying, nutty crunch.

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NUTRITION

404kcal
Protein
33g
Fat
3.2g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup cooked Chickpeas

2 tablespoons cooked Quinoa

3 tablespoons Nutritional Yeast

3 cups fresh Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the cooked chickpeas thoroughly dry with a paper towel and spread them on a baking sheet to roast for 20 minutes until they reach a nutty crunch.

  • 3

    While the chickpeas roast, place the cooked lentils and quinoa in a dry non-stick skillet over medium-high heat.

  • 4

    Sauté the grains for about 5 minutes, stirring frequently, until the lentils become slightly crisp on the edges.

  • 5

    In a small mixing bowl, whisk together the lemon juice and nutritional yeast until a smooth, savory dressing forms.

  • 6

    Place the baby spinach in a large bowl and top with the warm, toasted lentil and quinoa mixture.

  • 7

    Add the roasted chickpeas to the bowl and drizzle the nutritional yeast dressing over the entire salad.

  • 8

    Toss gently to combine and serve immediately while the grains are still warm.

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

Pan-seared lentils and quinoa tossed with fresh baby spinach and topped with golden roasted chickpeas for a satisfying, nutty crunch.

NUTRITION

404kcal
Protein
33g
Fat
3.2g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup cooked Chickpeas

2 tablespoons cooked Quinoa

3 tablespoons Nutritional Yeast

3 cups fresh Baby Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the cooked chickpeas thoroughly dry with a paper towel and spread them on a baking sheet to roast for 20 minutes until they reach a nutty crunch.

  • 3

    While the chickpeas roast, place the cooked lentils and quinoa in a dry non-stick skillet over medium-high heat.

  • 4

    Sauté the grains for about 5 minutes, stirring frequently, until the lentils become slightly crisp on the edges.

  • 5

    In a small mixing bowl, whisk together the lemon juice and nutritional yeast until a smooth, savory dressing forms.

  • 6

    Place the baby spinach in a large bowl and top with the warm, toasted lentil and quinoa mixture.

  • 7

    Add the roasted chickpeas to the bowl and drizzle the nutritional yeast dressing over the entire salad.

  • 8

    Toss gently to combine and serve immediately while the grains are still warm.