Maple-Balsamic Lentil and Quinoa Salad
Make this easy-to-prepare Maple-Balsamic Lentil and Quinoa Salad, a plant-based recipe that combines the delicious flavor of GOYA® Lentils and GOYA® Organic Tri-Color Quinoa. Once cooked, they are combined with fresh, colorful vegetables, including carrots, peppers, onions and spinach. When ready to serve, simply divide into bowls and top with a fantastic vinaigrette made with GOYA® Extra Virgin Olive Oil, balsamic vinegar and maple syrup. A delicious salad that you can enjoy on the go or refrigerate for up to 4 days while preserving its delicious flavor. Prepare it and let us know what you think!
Total Time
55m
Prep Time:15m
Yields:6 Servings
Ingredients
1 tbsp.
2 cups
1 cup
¼ cup
1 tbsp.
½ lb.
1 cup
1 cup
1 cup
2 cups
½ cup
2 tbsp.
Directions
Step 1
Combine lentils, 6 cups water, 2 tsp. Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils. Allow to cool completely.
Step 2
Meanwhile, in medium saucepan over medium-high heat, bring 4 cups water and 2 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain and cool completely.
Step 3
In a medium canning jar, add oil, vinegar and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 4
In large serving bowl, add lentils, quinoa, carrots, bell peppers, spinach, onion and vinaigrette, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with pepitas and serve.
Note: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored in the refrigerator for up to 3 to 4 days. Label the container with the date for easy tracking!
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Maple-Balsamic Lentil and Quinoa Salad
Prep Time 15m
Total time 55m
Yields: 6 Servings
Make this easy-to-prepare Maple-Balsamic Lentil and Quinoa Salad, a plant-based recipe that combines the delicious flavor of GOYA® Lentils and GOYA® Organic Tri-Color Quinoa. Once cooked, they are combined with fresh, colorful vegetables, including carrots, peppers, onions and spinach. When ready to serve, simply divide into bowls and top with a fantastic vinaigrette made with GOYA® Extra Virgin Olive Oil, balsamic vinegar and maple syrup. A delicious salad that you can enjoy on the go or refrigerate for up to 4 days while preserving its delicious flavor. Prepare it and let us know what you think!
Ingredients
1 tbsp.
2 cups
1 cup
¼ cup
1 tbsp.
½ lb.
1 cup
1 cup
1 cup
2 cups
½ cup
2 tbsp.
Directions
Step 1
Combine lentils, 6 cups water, 2 tsp. Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils. Allow to cool completely.
Step 2
Meanwhile, in medium saucepan over medium-high heat, bring 4 cups water and 2 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain and cool completely.
Step 3
In a medium canning jar, add oil, vinegar and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 4
In large serving bowl, add lentils, quinoa, carrots, bell peppers, spinach, onion and vinaigrette, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with pepitas and serve.
Note: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored in the refrigerator for up to 3 to 4 days. Label the container with the date for easy tracking!
