Crispy Lentil and Quinoa Power Salad with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame

Oven-roasted lentils and fluffy quinoa tossed with protein-packed edamame and a bright lemon-herb dressing, finished with a satisfyingly crunchy texture.

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NUTRITION

452kcal
Protein
39.4g
Fat
13.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Shelled Edamame

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cooked lentils dry with a paper towel and toss with garlic powder and a pinch of sea salt.

  • 3

    Spread lentils on the baking sheet and roast for 15 minutes until they reach a toasted, crispy texture.

  • 4

    While lentils roast, steam the shelled edamame in a small amount of water until bright green and tender.

  • 5

    In a large mixing bowl, combine the cooked quinoa, steamed edamame, and roasted lentils.

  • 6

    Sprinkle the nutritional yeast over the mixture and drizzle with fresh lemon juice.

  • 7

    Toss thoroughly to coat every ingredient in the savory, cheesy dressing and serve immediately.

Crispy Lentil and Quinoa Power Salad with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame

Oven-roasted lentils and fluffy quinoa tossed with protein-packed edamame and a bright lemon-herb dressing, finished with a satisfyingly crunchy texture.

NUTRITION

452kcal
Protein
39.4g
Fat
13.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Shelled Edamame

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cooked lentils dry with a paper towel and toss with garlic powder and a pinch of sea salt.

  • 3

    Spread lentils on the baking sheet and roast for 15 minutes until they reach a toasted, crispy texture.

  • 4

    While lentils roast, steam the shelled edamame in a small amount of water until bright green and tender.

  • 5

    In a large mixing bowl, combine the cooked quinoa, steamed edamame, and roasted lentils.

  • 6

    Sprinkle the nutritional yeast over the mixture and drizzle with fresh lemon juice.

  • 7

    Toss thoroughly to coat every ingredient in the savory, cheesy dressing and serve immediately.