A refreshing salad for year-round delight!
Stovetop, Pot (small), Colander
Rinse & cook the lentils according to the package instructions. (Feel free to use a bouillon cube & water or veggie stock for even more flavor!)
In another pot, cook the quinoa according to the package instructions.
Wash & dice the cucumber.
Wash & dice the tomato.
Wash the pepper & remove the seeds. Dice the pepper.
Roughly chop the cilantro & scallion.
Fluff the cooked quinoa. Drain the lentils.
Add the lentils, quinoa, cucumber, peppers & tomatoes to a serving bowl. Add most of the scallions & cilantro, reserving the rest for garnish.
Pour in the vinegar & a drizzle of olive oil. Season with salt & pepper. Toss it all together.
Top with a dollop of Greek yogurt. Garnish with the remaining cilantro & scallions. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Quinoa & Lentil Bowl with Yogurt" contains 528 Energy, 15 g of Fat, 75 g of Carbohydrates, 22 g of Protein, 17 g of Fiber.