Quick and easy moroccan style lentil and quinoa salad! This salad is big on spice, flavour and aroma! Easy to make and great for meal prep! Plant-based with 16 g+ protein per portion and gluten free!
Moroccan Style Lentil and Quinoa Salad
This moroccan style lentil and quinoa salad is a completely plant-based meal that’s a feast for the eyes and the belly! It’s big on flavour, spice and aroma thanks to the spices used such as cumin, ground coriander, ginger, cinnamon, paprika and garlic! The pomegranate and raisins complements the spices, the almonds adds crunch, parsley for freshness and lemon juice for acidity to bring all the flavours together.
It’s a great meal when you want something easy to make and your dinner quick on the table! This meal is perfect for meal prepping as you can easily double the recipe without it taking much longer time to make. It reheats well and can also be enjoyed cold. Keep all the toppings such as nuts, raisins, herbs and pomegranate arils in a separate container if you’re planning to reheat it!
This lentil and quinoa salad is also perfect if you’re having a dinner party with a buffet style dinner as it can easily be doubled or tripled to feed a crowd!
Moroccan Style Lentil and Quinoa Salad – Nutrition Breakdown
- Dietary fibre: This meal is packed with fibre thanks to quinoa and fibre. Fibre is important to keep your digestive system happy by helping you stay regular and by feeding the microbiota. Fibre can also help to lower cholesterol levels and keep your blood sugar levels balanced.
- Protein: Who ever said that plant-based food lack protein? This meal will provide you with more than 16 g of protein from both the lentils and quinoa! Quinoa is considered a complete protein, meaning it has all the essential amino acids!
- Vitamin B’s: Contains most vitamin B’s, which are all essential for the breakdown and digestion of the food you eat, as well as for healthy hair and skin!
- Vitamin E: This fat soluble vitamin most well known role in human health is it’s ability to work as an antioxidant, which helps to protect your cells against oxidative stress.
- Vitamin C: Important for healthy skin and is a key player in the production of collagen in the body, a structural protein that helps to keep your skin firm. Also supports the immune system!
- Iron: Iron is part of hemoglobin, a protein than transports the oxygen you breathe to cells in the body! Iron helps to keep you feel energised and alert! The iron in plant-based foods are of the non-heme type, which has a lower bioavailability (meaning that the body doesn’t absorb it as well). This meal contains vitamin C, which improves the bioavailability of non-heme iron found in this meal!
- Selenium: Protect the body from oxidative stress, important for a healthy thyroid and supports the immune system!
- Copper: A key player in the metabolism of iron, helps to keep skin firm and elastic and also important for healthy hair!
If you’re looking for more plant-based meals, make sure you check out these recipes
- Green Lentil Salad with Mango Dressing – Such a fresh meal and the flavours are insane! The mango dressing is AMAZING!
- Curried Lentil Stuffed Sweet Potatoes – Incredibly moreish and has that comforting factor to it.
- Coconut Roasted Carrots Lentil Salad – An effortless meal with few ingredients but loads of flavour!
- Butternut Squash Steak with Herbed Lentils – Veggie steaks anyone? Just omit the feta to keep it dairy free!
Also, if you make this moroccan style lentil and quinoa salad, don’t forget to comment and rate it! Take a picture and @nutritionistmeetschef on Instagram!
Moroccan Style Lentil and Quinoa Salad
- 0.5 cup uncooked puy lentils
- 0.5 cup uncooked quinoa
- 1 carrot finely diced
- 1 shallot finely chopped
- 2 garlic gloves mined
- 0.5 tsp ground ginger
- 0.5 tsp turmeric
- 0.5 tsp cinnamon
- 0.5 tsp cumin
- 0.5 paprika
- 0.5 ground coriander
- Salt and pepper to taste
- Pomegranate raisins, parsley, almonds, lemon juice
- Cook the quinoa and puy lentils accordning to package instructions.
- Whilst the quinoa and puy lentils are cooking, fry the carrot and shallot in a little drizzle of olive oil on low-medium heat for 5 minutes. Add the garlic and fry for another 2 minutes, or until soft and fragrant. Add all the spices and fry for a couple of minutes. If it gets too dry, add a little bit more oil.
- Once the quinoa and puy lentils are cooked, add them to the pan with carrot, shallot and spices and fry until corporated.
- Taste with salt and pepper.
- Serve with a sprinkle of parsley, chopped almonds, a small handful of raisins and pomegranate and a squeeze of lemon juice.
- Allergic to nuts? Swap them for sunflower seeds or pumpkin seeds!