Lentil, Quinoa, and Couscous Salad
In searching for delicious plant-based summer recipes, I found this Lentil, Quinoa, and Couscous Salad that was just posted four days ago.
It’s easy to make, it only takes about 25 minutes and it can be served hot or cold. Perfect for a hot summer meal and perfect this fall and winter when we eat by the fire to stay warm.
There is one catch – it calls for 1/3 of a cup of olive oil – not on my salad! I will be playing around with this recipe and try some combinations of vinegar and wine. If you make this salad oil free – please share with us how you make it.
Lentil, Quinoa, and Couscous Salad is the latest edition to the Slender For Life™ Recipe Library.
The Slender For Life™ Recipe Library has access to more than 45,000 free scrumptious recipes just waiting for you!
Catskill Animal Sanctuary, by Chef Linda, July 22, 2019: “Often when we’re hungry, our go-to choices aren’t ones that nourish us healthfully. With just a little planning, you can have delicious choices at the ready, like this easy salad made with simple ingredients from your fridge and pantry. All you need is one pot to make this dish, so clean up is a breeze. We used green lentils here, but you can choose brown, black, or French lentils: black and French hold their shapes and texture well and all lentils are full of protein, iron, and fiber. Israeli couscous (also known as pearl couscous) is larger than regular couscous and stands up to the lentils and other ingredients. Celery and carrots add color and crunch, and sliced almonds add texture and healthy fat. Use raw pumpkin seeds (pepitas) or sunflower seeds in place of almonds if you have nut allergies. Perfect for keeping in the fridge but equally wonderful for bringing to summer potlucks and parties. This dish also makes a tasty dish in cooler weather when served warm.”
Your Hypnosis Health Info Hypnotic Suggestion for today:
I choose to live a healthy life.
The family who eats healthy together, stays healthy together.
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