Fruity Curried Lentil Salad recipe

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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

Nutrition Info

327.9 calories
carbohydrate: 42.1 g
cholesterol: : -
fat: 14.1 g
fiber: 12.3 g
protein: 11.1 g
saturatedFat: 7.3 g
servingSize: -
sodium: 8.6 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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