Grain Salad

Name: Grain Salad
Cuisine: Mediterranean
Ingredients: 0.66cups quinoa; 1cups canned brown lentils; 1cups canned chickpeas; 200grams tuscan kale; 0.5cups kalamata olives; 2x gherkins; 1x cucumber; 1x capsicum; 1cups broccoli; 0.5cups mint leaves; 0.5cups parsley; 0.5cups fresh dill; 0.25cups sunflower seeds; 3tbsp dried cranberries; 0.5cups low fat ricotta cheese; 2tbsp lemon juice; 2tsp dijon mustard; 2tsp wholegrain mustard; 2tsp maple syrup; 1tsp sweet paprika; 0.5tsp salt; 0.5tsp cracked pepper; 1tbsp extra virgin olive oil; 1tbsp tahini; 1tbsp pickle juice

3 steps

Updated at: Thu, 17 Aug 2023 09:02:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories509.8 kcal (25%)

Total Fat22.7 g (32%)

Carbs60.1 g (23%)

Sugars13.9 g (15%)

Protein19.7 g (39%)

Sodium1228.7 mg (61%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Pour dry quinoa into a pot with 330mL of water and boil for 7-8 minutes or cook pre-cooked quinoa per packet instructions. Place dressing ingredients into a jar and shake until well combined. Drain and rinse canned lentils. Pour into a large mixing bowl with cooked quinoa - set aside while remaining ingredients are prepared.

Step 2

Remove stems from the kale and seeds from the cucumber. Finely dice remaining ingredients, except sunflowerseed and cranberries, squeezing and discarding excess water as needed before placing into the mixing bowl with lentils and quinoa. Add cranberries and seeds. Mix to combine.

Step 3

Divide salad evenly into bowls and dress before serving.