⅓ cup quinoa (dry)
1 cup green lentils (cooked)
3.50 oz roasted red peppers (sliced)
2 cups baby spinach
½ cup chickpeas (cooked, drained, rinsed)
2 tsp tahini
2 tbsp lemon juice
2 tbsp parsley (finely chopped)
2 tbsp water (or more as needed)
sea salt & black pepper (to taste)
1
- Cook the quinoa according to the package directions. Set aside to cool.
- In a large bowl, combine the lentils, roasted red pepper, spinach, and chickpeas.
- Add the quinoa and stir to combine.
- In a small bowl, whisk together the tahini, lemon juice, parsley, water, salt, and black pepper until smooth and pourable.
- Pour the dressing over the salad. Toss well to combine.
- Divide evenly between bowls. Enjoy!
Ingredients
⅓ cup quinoa (dry)
1 cup green lentils (cooked)
3.50 oz roasted red peppers (sliced)
2 cups baby spinach
½ cup chickpeas (cooked, drained, rinsed)
2 tsp tahini
2 tbsp lemon juice
2 tbsp parsley (finely chopped)
2 tbsp water (or more as needed)
sea salt & black pepper (to taste)