Vegetable Salad with Sprouted Lentil and Quinoa

Easy and quick vegan vegetable salad with sprouted black lentils and cooked quinoa - very suitable for lunch or a light dinner

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Black lentil, 2 tablespoons
Tomato, 1 medium unit
Cucumber with peel, 1 medium unit
Red pepper, 1 medium unit
Radish, 5 medium units
Peeled natural pumpkin seeds, 1 tablespoon
Peeled natural sunflower seeds, 1 tablespoon
Quinoa, 3 flat tablespoons
already cooked
Sweet corn, 2 tablespoons
from tin can, or cooked corn kernels
Parsley, 3 medium stalks
only leaves
Lemon juice, 1/2 unit
freshly squeezed
Balsamic vinegar from Modena, 1 teaspoon


1. Sprouting the lentils: Soak the lentils overnight in a bowl with plenty of water, strain and place in a colander over a bowl for a day and a half. Every two to three hours, soak in tap water, return the colander to a bowl and cover with a towel.
2. Cut the vegetables into cubes and transfer to a bowl.
3. Mix gently with all the other ingredients and serve immediately (note that the amount of quinoa is for cooked quinoa and that you can use both canned corn and cooked corn).
4. Bon appetite (:

The preparation time does not include the lentils sprouting. The spices in the recipe are according to personal taste. The method of preparation also includes cooking the quinoa and sprouting the lentils.

Nutritional Values Serving/Unit 100 Grams
Calories 236 cal 60 cal
Proteins 11 g 3 g
Carbohydrates 34 g 9 g
Fat 7 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegetable Salad with Sprouted Lentil and Quinoa
Combination of vegetables, sprouted lentils and quinoa