Go Back
protein-packed-vegan-salad

Protein-Packed Vegan Salad

Full of the good stuff. So healthy and satisfying; yet light and fresh at the same time. This salad is packed with fiber, plant-based protein and flavor. Super easy to make. And did I say it is absolutely delicious?
Servings 2

Ingredients
  

  • 1 cup cooked brown lentils - about ⅓ cup + 1 Tbsp of dry lentils*
  • 1 cup peas
  • ¼ cup cooked quinoa - about 1 ½ Tbsp of uncooked quinoa**
  • 2 Tbsp pumpkin seeds, toasted***
  • 1 small red onion****
  • ½ cup cherry tomatoes, halved
  • 2 handfuls arugula, chopped
  • 2 Tbsp golden raisins, optional (but delicious!)
  • 2 Tbsp homemade or store-bought pesto*****
  • ½ lemon, juice
  • Salt and pepper to taste

Instructions
 

  • Place all the salad ingredients in a medium bowl, including the pesto and the lemon juice. Add salt and pepper to taste. Gently toss to combine.
  • Enjoy!

Notes

* To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
** To cook the quinoa, rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
***To toast the seeds, place them in a baking sheet (no oil) in the oven for 10 minutes, or until golden. Or you can toast them in a pan over medium heat (again, no oil), just shake the pan a few times so they don’t burn.
****I don’t like the strong taste of raw onions, so I throw the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
*****Check the label for any unwanted ingredients, like parmesan if you are vegan, or preservatives and additives if you are trying to stay healthy.