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.

Cynthia Sass, MPH, RD


Ingredient Checklist


Instructions Checklist
  • 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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Nutrition Facts

404 calories; fat 16g; saturated fat 2g; cholesterolmg; fiber 14g; protein 14g; carbohydrates 52g; sodium 170mg; iron 3mg; calcium 69g.