Easiest summer salad loaded with freshness, healthy carbs, necessary fats and plant-based protein.
Want to make a salad- but also want to try something different without breaking your mind or spending hours in the kitchen?
Ingredients:
* Cooked quinoa
* Cooked lentils
* Cooked and drained chickpeas
* Cucumber
* Red and Green pepper
* Baby spinach leaves
* Mozarella (low fat) cheese
* 1tbs Olive oil
Tips:
Quinoa- for fluffier and tastier quinoa. Cook the quinoa for 12-15min in water with vegetable stock, once cooked drain the water and drizzle some olive oil over to prevent the quinoa from drying out, to add some health (fatty) benefits and to actually just make it taste better.
Lentils- as above, cook lentils in some vegetable stock or just water with some salt added to it for taste.
(Personally, this recipe works best with meal prep- if you already have cooked quinoa and lentils in the fridge.)
Chickpeas- Tinned/ bottled chickpeas are by far the more easier and convenient way to go about. Rinse, dry and roast/ flash fry as preferred.
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