Maple-Balsamic Lentil and Quinoa Salad

Make this easy-to-prepare Maple-Balsamic Lentil and Quinoa Salad, a plant-based recipe that combines the delicious flavor of GOYA® <a title="Lentils Dry" href="https://www.goya.com/en/products/lentils-dry/" data-udi="https://goya.com/en/products/lentils-dry">Lentils</a> and GOYA® <a title="Organic Tri-Color Quinoa" href="https://www.goya.com/en/products/organic-tri-color-quinoa/" data-udi="https://goya.com/en/products/organic-tri-color-quinoa">Organic Tri-Color Quinoa</a>. Once cooked, they are combined with fresh, colorful vegetables, including carrots, peppers, onions and spinach. When ready to serve, simply divide into bowls and top with a fantastic vinaigrette made with GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, balsamic vinegar and maple syrup. A delicious salad that you can enjoy on the go or refrigerate for up to 4 days while preserving its delicious flavor. Prepare it and let us know what you think!

Total Time

55m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided, plus more, to taste

2 cups

GOYA® Lentils , rinsed and drained

1 cup

GOYA® Organic Tri-Color Quinoa or <a href="/en/products/organic-quinoa/" alt="Organic Quinoa">GOYA® Organic Quinoa</a> rinsed and drained

½ cup

GOYA® Extra Virgin Olive Oil

¼ cup

GOYA® Balsamic Vinegar

1 tbsp.

maple syrup

½ lb.

medium carrots, peeled and thinly shaved

1 cup

chopped red bell pepper

1 cup

chopped green bell pepper

1 cup

chopped yellow bell pepper

2 cups

packed baby spinach, roughly chopped

½ cup

thinly sliced red onion

2 tbsp.

toasted pepitas, for garnish

Directions

Kitchen View

Step 1

Combine lentils, 6 cups water, 2 tsp. Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils. Allow to cool completely.

Step 2

Meanwhile, in medium saucepan over medium-high heat, bring 4 cups water and 2 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain and cool completely.

Step 3

In a medium canning jar, add oil, vinegar and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.

Step 4

In large serving bowl, add lentils, quinoa, carrots, bell peppers, spinach, onion and vinaigrette, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with pepitas and serve. Note: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored in the refrigerator for up to 3 to 4 days. Label the container with the date for easy tracking!