Photo: Anna Pelzer
Quinoa Lentil Salad - Roasted Brussels Sprouts
13 ingredients
15 min + 30 min
6-8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
589
Calories
23g
Protein
19g
Fat
88g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cup dried lentils, any color
- 2/3 cup dried quinoa
- 3 cups water
- 3/4 tsp. curry powder
- 8 oz. brussels sprouts
- 1 cup thinly sliced shallots (about 3-4)
- 2 Tb. olive oil
- 1/2 cup
- DeLallo Sun-Dried Peppers
- , chopped
- 1/2 cup chopped scallions
- 1/2 lemon, juiced
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes