Name: Lentil and Quinoa Crunch Salad with Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Brown Lentils; 2 tablespoons Cooked Quinoa; 2 ounces Diced Seitan; 1 teaspoon Pumpkin Seeds; 1 tablespoon Nutritional Yeast; 0.5 cup Diced Cucumber; 1 tablespoon Lemon Juice

Lentil and Quinoa Crunch 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 Crunch Salad with Pumpkin Seeds

Sautéed seitan tossed with chilled lentils, quinoa, and crisp cucumbers, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

Protein

35.6g

Fat

4.6g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Brown Lentils

2 tablespoons Cooked Quinoa

2 ounces Diced Seitan

1 teaspoon Pumpkin Seeds

1 tablespoon Nutritional Yeast

0.5 cup Diced Cucumber

1 tablespoon Lemon Juice

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PREPARATION

1
Sauté the diced seitan in a non-stick skillet over medium heat until the edges are golden brown.
2
In a large bowl, combine the cooked lentils, cooked quinoa, and diced cucumber.
3
Whisk together the lemon juice and nutritional yeast to create a savory dressing.
4
Fold the sautéed seitan into the lentil mixture and pour the dressing over the top.
5
Toss the salad thoroughly to ensure even distribution of flavors.
6
Garnish with the pumpkin seeds just before serving to maintain their nutty crunch.