Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories267.8 kcal (13%)
Total Fat14.7 g (21%)
Carbs27.4 g (11%)
Sugars1.4 g (2%)
Protein7.4 g (15%)
Sodium325.6 mg (16%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the dressing
2 tspdijon mustard
1 ½ Tbspred wine vinegar
3 Tbspextra virgin olive oil
2garlic cloves
minced
lime
Zest of
salt
pepper
For the salad
Instructions
For the dressing
Step 1
Mix the Dijon mustard, red wine vinegar, and olive oil in a small bowl.
Step 2
Add in the garlic, lime zest, salt, and pepper, to finish the dressing.
For the salad
Step 3
Place 400ml of water in a medium-size saucepan along with the uncooked quinoa.
Step 4
Bring the water to the boil, then lower the heat, and allow to simmer for 15 minutes.
Step 5
Then, place the lentils in a saucepan of water, bring to the boil, lower the heat, and simmer for 5 minutes.
Step 6
Drain the lentils and place to one side to cool.
Step 7
Combine the quinoa, lentils, spring onions, cherry tomatoes, and coriander in a salad bowl.
Step 8
Drizzle on the dressing, toss the salad in the dressing and serve.
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