• Lunch, Salad

  • Difficulty: Simple

  • © The Vegetarian Society

Quinoa, Lentil, Kale and Smoky Almond Salad

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Quinoa, Lentil, Kale and Smoky Almond Salad Featured Recipe
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Vegan

  • Wheat-Free

Ingredients

  • 60g dried puy lentils, rinsed and drained
  • 120g dried quinoa, rinsed and drained
  • 120g hickory smoked almonds
  • 60g kale, finely chopped
  • 60g carrot, finely chopped
  • 60g courgette, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp low-sodium soy sauce
  • 1 lemon, juiced
  • 1 tbsp rapeseed oil
  • Ground pepper, to taste

Method

  1. Place dried lentils in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
  2. Place the dried quinoa in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
  3. Chop half the almonds and leave half the almonds whole.
  4. Combine the almonds, quinoa, lentils and finely chopped vegetables in a bowl.
  5. Add the juice of one lemon, tamari, minced garlic and rapeseed oil and ground pepper to taste. Mix thoroughly and serve with the remaining whole almonds.
Nutrition per serving
  • Calories

    380 kcal

  • Fat

    21g

  • Saturates

    1.7g

  • Protein

    15g

  • Carbs

    27g

  • Sodium

    112mg

  • Sugar

    4.7g

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