Name: Crispy Lentil and Quinoa Power Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked Lentils; 0.7 cup Shelled Edamame; 3 tbsp Nutritional Yeast; 2 tbsp Cooked Quinoa; 0.5 small Zucchini; 0.5 small Red Bell Pepper; 1 tbsp Lemon Juice

Crispy Lentil and Quinoa Power 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

Crispy Lentil and Quinoa Power Salad with Roasted Vegetables

Oven-roasted zucchini and peppers tossed with protein-packed lentils, edamame, and quinoa, finished with a savory nutritional yeast coating for a satisfying crunch.

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NUTRITION

Protein

36.3g

Fat

7.8g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

0.7 cup Shelled Edamame

3 tbsp Nutritional Yeast

2 tbsp Cooked Quinoa

0.5 small Zucchini

0.5 small Red Bell Pepper

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the zucchini and red bell pepper into small, uniform cubes and roast for 15 minutes until tender and slightly browned.
3
While vegetables roast, place a non-stick skillet over medium-high heat and add the cooked lentils and quinoa.
4
Sauté the lentils and quinoa for 5-7 minutes, stirring occasionally, until they become slightly crisp and fragrant.
5
Stir in the shelled edamame and the roasted vegetables, heating through for another 2 minutes.
6
Sprinkle the nutritional yeast over the entire mixture and toss well to create a savory, golden coating on all ingredients.
7
Remove from heat, drizzle with fresh lemon juice, and serve warm.