Travis Rathbone
Prep Time
12 Mins
Cook Time
30 Mins
Total Time
42 Mins
Yield
1

This salad offers 14 grams each of fiber and protein, so it's an ideal option for a healthy lunch you can make ahead of time. Cut carbs (and avoid soggy bread) by using lettuce leaves to serve this bean and quinoa salad.

How to Make It

1. In a sealable container, whisk vinegar, oil, lemon juice, garlic, celery seed and pepper.

2. Add lentils, tomato, onion, bell pepper and basil; cover and gently shake to coat with dressing. Refrigerate for at least 30 minutes.

3. Fill lettuce leaves with quinoa, top with lentil mixture and serve.

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