Curry Quinoa Salad Bowl
Lunch13 minServes 2
Suitable for: Vegan, Dairy free, Gluten free, Egg free, No added sugar
This recipe has been adapted from Ingrid's e-book Your Plant Reset.
Nutrition
per serving
- Calories
- 434
- Protein
- 22g
- Carbs
- 52g
- Fat
- 13g
- Energy
- 1,817 kJ
- Fibre
- 13g
- Sugars
- 11g
- Saturated fat
- 1.7g
Ingredients
2 servings
Dressing
Method
4 steps
- Step 1
Blend all dressing ingredients in a small food processor until smooth.
- Step 2
Place quinoa and lentils in a microwave safe bowl, and cook for 2-3 minutes on high until warmed through.
- Step 3
Toss quinoa and lentils with dressing and divide between serving bowls.
- Step 4
Top with red pepper, radish, spring onions, almonds and coriander to serve.
Salad will keep refrigerated for 3 days.
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