Name: Lentil and Quinoa Crunchy Salad with Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Lentils; 0.25 cup Cooked Quinoa; 1 cup Cooked Lupini Beans; 1 tablespoon Pumpkin Seeds; 1.5 tablespoons Nutritional Yeast; 0.5 cup chopped Cucumber

Lentil and Quinoa Crunchy Salad with Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Crunchy Salad with Pumpkin Seeds

A protein-packed chilled bowl of lentils, quinoa, and lupini beans tossed with crisp cucumber and radishes, finished with a handful of toasted pumpkin seeds.

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NUTRITION

Protein

43.7g

Fat

10.8g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1 cup Cooked Lupini Beans

1 tablespoon Pumpkin Seeds

1.5 tablespoons Nutritional Yeast

0.5 cup chopped Cucumber

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PREPARATION

1
Rinse and drain the cooked lentils, quinoa, and lupini beans thoroughly.
2
Dice the cucumber into small bite-sized pieces and place them in a large mixing bowl.
3
Add the lentils, quinoa, and lupini beans to the bowl with the cucumber.
4
In a small ramekin, whisk together the nutritional yeast with a squeeze of fresh lemon juice and a splash of water to create a light dressing.
5
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
6
Top the salad with the toasted pumpkin seeds for a satisfying crunch before serving.