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
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Ingredients

Ingredient Checklist

Directions

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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Source

Slim Down Now, © 2015

Nutrition Facts

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