Zesty Split Pea and Quinoa Salad
A refreshing and protein-packed salad featuring split peas and quinoa, tossed with vibrant vegetables and a tangy lemon dressing.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
65g carbs
10g fat
Ingredients
For 4 servings
- 1 cup split peas
- 1 cup quinoa
- 4 cups water
- 1 red bell pepper
- 1 cucumber
- 3 green onions
- 1 lemon
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the split peas and quinoa under cold water.
- 2
In a medium pot, bring 4 cups of water to a boil. Add the split peas and quinoa, reduce heat to low, cover, and simmer for 15 minutes until both are tender. Drain any excess water.
- 3
Meanwhile, dice the red bell pepper and cucumber. Slice the green onions thinly.
- 4
In a large mixing bowl, combine the cooked split peas and quinoa with the chopped vegetables.
- 5
Juice the lemon and whisk together with olive oil, salt, and black pepper to create the dressing.
- 6
Pour the dressing over the salad and toss until everything is well coated.
- 7
Serve the salad chilled or at room temperature.
Cook it this week.
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