Lentil And Turkey Salad Bowl Recipe
Fusion cuisine · 550 calories
About this recipe
A hearty and diabetic-friendly lentil salad featuring lean turkey, fresh vegetables, and a zesty dressing. Perfect for a satisfying dinner.
Ingredients
- 50G Picard Chopped Flat Parsley
- 700G Navarrico Lentejas - Brown Lentils, 700G
- 340G Cypressa Whole Black Olives
- 60G Terre Exotique Cheeselovers Pepper, 60G
- - Forest Whole Foods Organic White Quinoa
- 250 Ml Lucy'S Dressings Classic Balsamic Dressing
- 1 Bunch Spring Onions 1 Bunch
- 60G Little Leaves Lambs Lettuce
- 100G Terre Exotique Winemaker'S Salt, 100G
Instructions
- 1. In a large pot, bring 6 cups of water and 1 cup of lentils to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 3 minutes. Remove from heat and let stand for 1 to 2 hours.
- 2. Drain the lentils and transfer them to a large mixing bowl. Add 2 cups of cooked quinoa, 1/2 cup of balsamic dressing, 1/4 cup of chopped green onions, and 1/4 cup of sliced black olives.
- 3. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine all the ingredients.
- 4. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- 5. Before serving, line a salad bowl with fresh lettuce leaves. Spoon the lentil and quinoa salad into the bowl and garnish with 2 tablespoons of chopped parsley.
- 6. Serve chilled and enjoy your diabetic-friendly dinner.