Quinoa Lentil Salad With Blueberries and Toasted Pecans
Robyn Gleason @ Simply Fresh Dinners
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!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4
Calories 420 kcal
- 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
Calories: 420kcalCarbohydrates: 53gProtein: 8gFat: 19gSaturated Fat: 1gSodium: 4mgPotassium: 147mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 5.9mgCalcium: 25mgIron: 0.8mg