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–+ servings
Robyn Gleason @ Simply Fresh Dinners

Quinoa Lentil Salad With Blueberries and Toasted Pecans

A salad that celebrates the flavors of blueberries and balsamic vinegar and incorporates a variety of elements like pecans, scallions, lentils and quinoa to boost the taste explosion!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 420
Ingredients Nutrition

Ingredients
  

  • 1 package brown rice with barley, green lentil and red quinoa blend (you can choose any blend that you prefer. Wild rice would be fantastic!)
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 1/4 tsp maple syrup
  • 3/4 cup toasted pecans
  • 1/4 cup scallions both chopped and thinly sliced lengthwise (purely for aesthetic purposes so skip this if you prefer)
  • 4 tbsp fresh mint chopped
  • pinch of sea salt
  • 1/4 tsp freshly ground black pepper

Nutrition

Calories: 420kcalCarbohydrates: 53gProtein: 8gFat: 19gSaturated Fat: 1gSodium: 4mgPotassium: 147mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 5.9mgCalcium: 25mgIron: 0.8mg

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