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.
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.