Name: Crunchy Lentil and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 cups cooked Lupini Beans; 0.5 cup cooked Lentils; 0.25 cup cooked Quinoa; 1 cup Broccoli florets; 0.25 cup diced Red Bell Pepper; 2 teaspoons Hemp Hearts; 1 tablespoon Lemon Juice; 0.25 teaspoon Garlic Powder

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

Tender roasted broccoli and peppers tossed with protein-rich lupini beans and lentils, topped with toasted hemp hearts for a satisfying nutty crunch.

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NUTRITION

Protein

40.3g

Fat

9.7g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

1.1 cups cooked Lupini Beans

0.5 cup cooked Lentils

0.25 cup cooked Quinoa

1 cup Broccoli florets

0.25 cup diced Red Bell Pepper

2 teaspoons Hemp Hearts

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli florets and diced red pepper with garlic powder and a splash of lemon juice.
3
Spread vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, combine cooked lupini beans, lentils, and quinoa in a large mixing bowl.
5
Add the roasted vegetables to the bowl and toss with the remaining lemon juice and a pinch of salt.
6
Serve the salad warm or chilled, topped with hemp hearts for a satisfying nutty crunch.