Quinoa Lentil Salad 💪| Quinoa Lentil Bowl | High Protein Salad For #WorkLunch #CollegeRecipes

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Learn how to make Quinoa Lentil Salad at home with our Chef Ruchi Bharani

Quinoa Lentil Salad Ingredients:
1/4 cup Quinoa (rinsed)
1 cup Water
1/4 cup Brown Lentils (rinsed) (Whole Masoor Dal)
1 & 1/2 cup Water
4-5 Cherry Tomatoes (cut into half)
1 Onion (shredded)
1/2 cup Red Cabbage (shredded)
1 Carrot (julienned)
1/2 Red Capsicum
4-5 Olives (sliced)
1 Green Cucumber (diced)
Mint Leaves
Salt

For Honey Mustard Dressing
1 tsp Mustard Sauce
1 tbsp Red Chilli Flakes
1 tbsp Soy Sauce
1 & 1/2 tbsp Honey
1 tbsp Olive Oil
5-6 Garlic Cloves
1 Juice of Lemon
Salt

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Host: Ruchi Bharani
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About Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad).

A green salad, or green leaf salad, another name for garden salad, is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may instead be called a vegetable salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, lentils, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal-based foods would be more likely in a dinner salad

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