Fruity Curried Lentil Salad

4.3
(15)

This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.

2
2
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (8 ounce) can pineapple chunks, juice reserved

  • ½ cup quinoa

  • ½ cup lentils

  • salt and ground black pepper to taste

  • 2 teaspoons curry powder

  • ½ cup unsweetened dried coconut

  • ¼ cup chopped pecans

  • ¼ cup finely diced red onion

  • 1 tablespoon chopped fresh cilantro

Directions

  1. Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.

  2. Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

Nutrition Facts (per serving)

328 Calories
14g Fat
42g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 328
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 37%
Sodium 9mg 0%
Total Carbohydrate 42g 15%
Dietary Fiber 12g 44%
Total Sugars 10g
Protein 11g
Vitamin C 8mg 39%
Calcium 47mg 4%
Iron 4mg 21%
Potassium 543mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.