This salad is a colorful, healthy addition to any meal. With a combination of bell pepper, quinoa, lentils, and celery � it�s a filling salad with a refreshing crunch.
Recipe by Food for Life instructor Tracy Childs.
Makes about 6 servings
Bring water to a boil in a medium saucepan and stir in quinoa and cumin. Cover and simmer for 15 minutes. Fluff with a fork, and allow to cool. Gently fold salad ingredients into the quinoa.
Whisk together the dressing ingredients in a separate, small bowl. Fold the dressing into the salad. Chill for several hours.
Add salt and pepper and additional lemon juice. Serve over fresh salad greens, if desired.
Per serving (1/6 recipe):
calories: 224; fat: 2 g; saturated fat: 0.2 g; calories from fat: 7.9%; cholesterol: 0 mg; protein: 12.3 g; carbohydrates: 41.1 g; sugar: 7.4 g; fiber: 8.3 g; sodium: 279 mg; calcium: 50 mg; iron: 5 mg; vitamin C: 26 mg; beta-carotene: 453 mcg; vitamin E: 1.1 mg