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® Lentils and GOYA® Organic Tri-Color Quinoa. 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® Extra Virgin Olive Oil, 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
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
¼ cup
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
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>In a medium canning jar, add oil, vinegar and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.</p>
Step 4
<p>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.</p>
<p> </p>
<p><strong>Note:</strong> 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!</p>
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Three-Bean, Mango and Avocado Salad
Main Dish
Winter Salad
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Maple-Balsamic Lentil and Quinoa Salad
Prep Time: 15m
Total time: 55m
Yields: 6 Servings
<p>Make this easy-to-prepare <em>Maple-Balsamic Lentil and Quinoa Salad, </em>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!</p>
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
¼ cup
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
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>In a medium canning jar, add oil, vinegar and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.</p>
Step 4
<p>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.</p>
<p> </p>
<p><strong>Note:</strong> 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!</p>
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