Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

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

Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

Chilled lentils and fluffy quinoa tossed with crisp cucumbers and toasted pumpkin seeds, finished with a creamy, zesty lemon-tahini dressing.

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NUTRITION

418kcal
Protein
31.9g
Fat
9.4g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1 tbsp Pumpkin Seeds

2 tbsp Nutritional Yeast

1 tsp Tahini

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large mixing bowl, combine the cooked lentils and quinoa with the diced cucumber.

  • 2

    Add the pumpkin seeds to the bowl for a satisfying crunch.

  • 3

    In a small ramekin, whisk together the tahini, nutritional yeast, and lemon juice with a tablespoon of water to create a smooth dressing.

  • 4

    Drizzle the dressing over the salad and toss thoroughly until every ingredient is well-coated.

  • 5

    Serve chilled or at room temperature for a nutrient-dense, plant-based lunch.

Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

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

Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Salad with Pumpkin Seeds and Lemon Tahini Dressing

Chilled lentils and fluffy quinoa tossed with crisp cucumbers and toasted pumpkin seeds, finished with a creamy, zesty lemon-tahini dressing.

NUTRITION

418kcal
Protein
31.9g
Fat
9.4g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1 tbsp Pumpkin Seeds

2 tbsp Nutritional Yeast

1 tsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    In a large mixing bowl, combine the cooked lentils and quinoa with the diced cucumber.

  • 2

    Add the pumpkin seeds to the bowl for a satisfying crunch.

  • 3

    In a small ramekin, whisk together the tahini, nutritional yeast, and lemon juice with a tablespoon of water to create a smooth dressing.

  • 4

    Drizzle the dressing over the salad and toss thoroughly until every ingredient is well-coated.

  • 5

    Serve chilled or at room temperature for a nutrient-dense, plant-based lunch.