Name: Crispy Lentil and Quinoa Power Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Brown Lentils; 0.5 cup Cooked Quinoa; 1.5 tablespoons Nutritional Yeast; 1 cup Baby Spinach; 1 tablespoon Lemon Juice; 0.5 teaspoon Garlic Powder

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad

Oven-roasted lentils and fluffy quinoa tossed with fresh spinach and a zesty lemon dressing, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

27.8g

Fat

3.2g

Carbs

65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.5 cup Cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 cup Baby Spinach

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the cooked lentils very dry with a paper towel to ensure they get maximum crunch.
3
Toss the lentils with garlic powder and a pinch of sea salt, then spread them in a single layer on the baking sheet.
4
Roast the lentils for 15 to 20 minutes, shaking the pan halfway through, until they are crisp and golden.
5
In a large mixing bowl, combine the cooked quinoa and baby spinach.
6
Add the hot, crispy lentils to the bowl so the heat slightly wilts the spinach.
7
Whisk together the lemon juice and nutritional yeast in a small ramekin to create a thick, savory dressing.
8
Drizzle the dressing over the salad and toss thoroughly to coat every grain and leaf before serving.