You can sort of tell I'm on a health kick; from this Vegan Mushroom Soup recipe and now this warm veggie - high protein salad. I've already been to the gym three times this week too, a record high in months! I'm feeling inspired already and I am excited to post a lot more healthy recipes in 2013. I love how pretty this salad is, it definitely makes for a great side dish to grilled chicken or baked salmon. I'm a big quinoa and lentils fan, so I made a big batch and plan on incorporating them into meals all week. Yields Approx. 2 Servings - Cook Time: 30 Minutes
- 3 Large Zucchini
- 1 Ripe Medium Tomato
- 3 Medium Cucumbers
- Olive Oil
- Sea Salt
- Fresh Ground Pepper
- Cumin Powder
- 2-3 cups cooked Lentil and Quinoa mix
- Balsamic Vinegar & Feta or Vegan/Soy Cheese for Garnish
Quinoa & Lentil Mix: Make as much red/white quinoa & red lentils as desired. Following these recipes 1 // 2 . I always make a lot and store in the fridge for a quick snack or side dish. Cook the quinoa together, but the lentils separate. To give you an idea I used about 1 - 1/2 cup quinoa mix dry and about 2/3 cup dry lentils and cooked them seperatly in a 1 1/2 qt. pot.
Quinoa & Lentil Salad: Once you cook the grains and beans let them cool. Meanwhile wash the cucumbers and tomatoes. Then peal the cucumber skins and proceed to chop them up into small cubes, then chop the tomato. In a medium size bowl measure out about 2 cups cooked quinoa and about 2/3 cups cooked lentils and mix together in a bowl along with the cucumber and tomatoes. Then add cumin, sea salt, olive oil, and fresh ground pepper to taste.
Zucchini Pasta: Using a peeler remove the zucchini skins. Then proceed to peal the zuchni into thin strips until nothing remains. In a medium size skillet warm up about 1/2 a tbsp. olive oil. Keep on medium heat and add the zucchini. Stir around with a spatula for about 4-5 minutes. Remove from heat and add sea salt.
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