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Everything I Want to Eat Quinoa and Lentil Salad

Sarah Jampel
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Avocado

3/4 cup

Brown lentils, dried

1/4 cup

Cherries, tart dried

1 tsp

Coriander, ground

3

Garlic cloves

1

Reasonably-sized butternut squash, peeled and cut into 1/4-inch cubes, small

1

Reasonably-sized sweet potato, peeled and cut into 1/4-inch cubes, small

2

Scallions

1 8 ounce package

Tempeh

1

Lemon juice, Freshly squeezed

3/4 cup

Quinoa

1/2 tsp

Cayenne

1 tsp

Paprika, smoked

1

Salt and pepper

1 handful

Sesame seeds

2 tbsp

Apple cider vinegar

1

Olive oil

1/3 cup

Pistachios, toasted

1/2 cup

Sunflower seeds, toasted

1

slice Stale wheat bread

1/2 cup

Ricotta salata