Lentil, Quinoa & Kimchi Salad

Earlier this week I was doing some serious scrambling for dinner. The refrigerator was full of food but I was empty of motivation. So what did I come up with? Olives, roasted broccoli, and slices of Gouda cheese. Yeah, I know…pitiful, right?

Then I remembered the containers of cooked lentils and quinoa in the refrigerator– these are weekly staples in the Jatsek household, as I like to have them on hand to add as quick nutrition-boosters to salads and even omelets.

I grabbed the jar of Wake Robin Kickin’ Kimchi and what I came up with was a surprisingly tasty and nutritious side salad brimming with protein, fiber, and probiotics! 

Lentil, Quinoa & Kimchi Salad makes for a great side dish or a standalone lunch. I’m sure you will love it! 

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Lentil, Quinoa & Kimchi Salad

Thanks to the addition of just a couple spoonfuls of kimchi, this little salad packs a flavorful punch! Kimchi is a staple in Korean cuisine. A blend of fermented daikon radish, carrot, onion, bok choi, apple, red pepper, ginger and garlic, kimchi is a wonderful source of friendly bacteria, called probiotics. This recipe is vegan, dairy free, and gluten free. 2 Earthfoods per serving: ♥♥

Course

Dinner, Lunch, Side Dish

Prep Time

10 minutes

Servings

servings

Ingredients

• 1 cup lentils, cooked
• 1/2 cup quinoa, cooked
• 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
• 1/4 cup kimchi Wake Robin Kickin' Kimchi
• 6 cherry tomatoes, sliced
• 2 tbsp. Bragg Apple Cider Vinegar
• 1 tbsp. extra virgin olive oil
• Sea salt and pepper to taste

Course Dinner, Lunch, Side Dish Prep Time 10 minutes Servings servings Ingredients 1 cup lentils, cooked 1/2 cup quinoa, cooked 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted 1/4 cup kimchi Wake Robin Kickin' Kimchi 6 cherry tomatoes, sliced 2 tbsp. Bragg Apple Cider Vinegar 1 tbsp. extra virgin olive oil Sea salt and pepper to taste

Instructions

1. Cook lentils and quinoa according to package directions. Boil an entire bag of lentils and extra quinoa and store in an airtight container in the refrigerator. Use throughout the week in soups, sauces, salads, casseroles, and omelets!

   
2. Toast pumpkin seeds in toaster oven or in a skillet over medium heat until golden brown. Be careful because they can burn quickly!
3. Add all ingredients to a bowl and mix thoroughly until combined. Enjoy!

   

Recipe Notes

Nutrition Facts per serving: Calories: 285; Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 125 mg; Potassium: 195 mg; Total Carbohydrate: 38 g; Dietary fiber: 10 g; Net Carbohydrates: 28 grams; Sugar:  3 g; Protein: 13 g

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