YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Salad with Edamame and Citrus Tahini Dressing
Oven-roasted lentils and quinoa tossed with shelled edamame and sweet orange segments, finished with a creamy citrus tahini dressing.
INGREDIENTS
0.65 cup Cooked Lentils
0.25 cup Cooked Quinoa
0.5 cup Shelled Edamame
3 tablespoons Nutritional Yeast
1 cup Fresh Spinach
0.5 medium Orange, segmented
2 tablespoons Pomegranate Seeds
1 teaspoon Tahini
1 tablespoon Lemon Juice
0.5 teaspoon Ground Cumin
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Rinse the cooked lentils and quinoa, then pat them very dry with a clean kitchen towel to ensure they crisp up.
Toss the lentils and quinoa on the baking sheet with the ground cumin and a pinch of sea salt.
Spread the mixture in a thin, even layer and roast for 15 to 20 minutes, stirring halfway through, until the lentils are crunchy.
While the grains roast, whisk together the tahini, lemon juice, and one tablespoon of warm water in a small bowl until the dressing is smooth and creamy.
In a large serving bowl, layer the fresh spinach, shelled edamame, orange segments, and pomegranate seeds.
Once the lentil and quinoa mixture is crispy, remove it from the oven and toss it with the nutritional yeast while still warm.
Add the crispy grain mixture to the salad bowl, drizzle with the citrus tahini dressing, and serve immediately.