Australian Vegan Lentil and Quinoa Salad Bowl with Avocado-Lime Dressing

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 1 cup green lentils, uncooked
• 2 cups mixed greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, finely chopped
• 1/2 avocado, sliced
• 2 tbsp lemon juice
• 1 ripe avocado, pitted and peeled
• 1 lime, juiced
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: roasted walnuts or pumpkin seeds for added crunch

Instructions

1. Rinse the quinoa and lentils under cold water in a fine mesh strainer.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and cook for 15 minutes or until tender and the water has been absorbed. Fluff with a fork and let it cool.
3. In another saucepan, bring 3 cups of water to a boil. Add the lentils and cook for 20 25 minutes or until tender but not mushy. Drain and let them cool.
4. Prepare the dressing by blending together avocado, lemon juice, lime juice, olive oil, salt, and pepper in a food processor or blender until smooth and creamy.
5. In a large bowl, combine the cooked quinoa and lentils with mixed greens, cherry tomatoes, cucumber, and red onion. Toss well to mix.
6. Drizzle the avocado lime dressing over the salad and toss gently to evenly coat. If using, add roasted walnuts or pumpkin seeds for an extra crunch.
7. Serve immediately in individual bowls or on a large platter.

Chef’s Insight

This dish is inspired by the fresh and flavorful Australian salads that use local ingredients to create satisfying meals. The combination of quinoa and lentils provides a perfect balance of protein, while the avocado-lime dressing adds a creamy element that elevates the taste experience.

Notes

This dish is perfect for lunch or dinner, and can be easily adapted to include additional vegetables or proteins if desired.