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Quinoa Lentil Sweet Potato Salad

I don’t know about you, but I’m operating on salads only until Thanksgiving. Okay, that might not be entirely true. But I am trying to eat as many salads as possible to boost my nutrient intake ahead of the indulgent holiday. If you’re thinking about doing the same, this Quinoa Lentil Sweet Potato Salad is a great one to add to your list. The sweet potato and quinoa make it a super satiating dish. Plus, there’s ample texture with the crunchy pumpkin seeds, which you know is a salad “must” for me. The accompanying Detox Dressing is packed with herbs like parsley, cilantro, and basil, making the flavor fresh and delicious.

Ingredients:

1/2 cup of quinoa
1 cup of green lentils
1 1/2 cup diced sweet potatoes
1 bunch of cilantro
1 T scallions
1 T pumpkin seeds
5 cups mixed greens
2 tsp Herbamare

Detox Dressing

1/2 bunch chopped parsley
1/2 bunch chopped cilantro
1/2 bunch basil
2 garlic cloves, peeled
2 T apple cider vinegar
pinch of salt
pinch of pepper
1/2 cup of EVOO

Directions:

Quinoa

Put the quinoa into water in a medium pot. Bring to a boil and let simmer for 15 minutes. Remove the pot from the heat and let it sit for 10 minutes. Set aside to cool down.

Lentils

Combine the lentils and water to bring to a boil in a medium pot. Cover and simmer for 16-20 minutes until the lentils are tender but not mushy. Drain any excess water and let cool down

Sweet Potatoes

Peel the sweet potatoes and chop into cubed pieces. Toss the cubes with olive oil and Herbamare. Cook at 425 degrees for 20 minutes or until golden brown.

Lemon Vinaigrette Dressing

 Ingredients:

 Zest & juice of 2 lemons

1 tsp. apple cider vinegar

1 clove garlic

1 tsp. coconut nectar (could also use honey if not vegan)

½ tsp. Dijon mustard

pinch Herbarmare seasoning

1/3 cup extra virgin olive oil

Directions:

Add ingredients to blender and emulsify

Toss all the ingredients together into a mixing bowl.

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