Black lentils, quinoa, carrots, sunflower seeds, kale, lemon juice, a little bit of olive oil and of maple syrup, I challenge you to find a healthier salad! 🙂
I made this a couple of months ago, sometimes in November, and I wanted to post it immediately, but then I thought this is not something people would want to see during the Thanksgiving or Christmas time, it would only make them feel uncomfortable thinking of all the sugar and fat they actually do want to eat during this period. So January seemed a much better choice to present you with some health on the plate.
So make a big bowl of it and enjoy it over the next few days, it will keep well in the fridge, you can take it to work or have it in the evening when you don’t feel much like cooking.
But just a word of advice: cook something else for your kids!
And if you would like to learn more about kale’s health benefits, have a look at this article: 26 Science-Backed Health Benefits of Kale from HealthyLine.com
Lentil Quinoa Carrot Salad
Ingredients
- 200 g/ about 1cup black lentils (Beluga)
- 80 g/ ½ cup quinoa
- 500 g/ 17.6 oz carrots
- 1 large pinch cumin seeds
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2-3 tablespoons lemon juice or more to taste
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- a pinch of smoked paprika
- salt and pepper
- 2 large handful chopped kale
- 1 small handful sunflower seeds
Instructions
- Cook the lentils according to the packet's instructions, I cooked 1 cup Beluga lentils in 3 cups water for
- minutes.
- Give the quinoa into a fine meshed sieve and wash it very very thoroughly under lukewarm running water. Cook it according the packet's instructions, I cooked mine for 20 minutes.
- Drain both lentils and quinoa and give them to a large bowl. Let them cool.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- While the lentils and the quinoa are cooking, clean the carrots and slice them diagonally. Place them in a bowl and mix them with the cumin seeds, 1 tablespoon olive oil, 1 tablespoon maple syrup and some salt. Rub them well all over and place them on a baking tray lined with baking paper, in a single layer. Bake for about 15-20 minutes or until tender.
- Blanch the chopped kale in boiling water for about 2 minutes, drain and refresh under cold water. Let drain well.
- Roast the sunflower seeds in a pan without using any fat. Shake the pan very frequently and stay close, it will not take long and they will burn quickly if you leave them unattended. Remove to a plate and let cool.
- To make the dressing mix together the lemon juice, olive oil, maple syrup, smoked paprika and salt to pepper to taste. Give the dressing to the bowl, mix carefully, them add the carrots and the kale. Mix again and adjust the taste again. Sprinkle with the sunflower seeds and serve.
Balvinder
Tuesday 26th of January 2016
This is a good recipe. Quinoa is one of my favorite grains. I often make a quinoa salad with lentils and vegetables.
Adina
Tuesday 26th of January 2016
Thank you. I love quinoa too, I wish I could eat it more often, unfortunately my kids are whining everytime they see it.
Chris Scheuer
Thursday 21st of January 2016
This is a perfect salad for this time of year. I love all the delicious and beautiful ingredients! I feel healthy just looking at it :)
Adina
Saturday 23rd of January 2016
Thank you, Chris. I feel the same. :)
Cheyanne @ No Spoon Necessary
Thursday 21st of January 2016
I don't have any kids so no worries here! Which is good for me, because there could be a chance they had my appetite and would LOVE this salad.. and I don't wanna share! :) LOVING all the flavors and textures in here! Plus that touch of maple syrup has me swooning! YUMMMM! Cheers, doll!
Erin
Thursday 21st of January 2016
This looks so nourishing and beautiful! I love the addition of smoked paprika in the dressing!
Meghan | Fox and Briar
Wednesday 20th of January 2016
This looks so healthy and nourishing! I love having something like this on hand to keep me on track :)