Three grain salad with goat cheese
This combination of grains makes an intriguing presentation that's loaded with fibre and protein.
130 cal Serves 12
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
Step 1In a large saucepan, bring water and lentils to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Stir in bulgur, quinoa and rice. Cover and cook for 12-13 minutes, or until lentils are just tender. Drain in a fine mesh sieve. Run under cold water to cool quickly. Drain well. Transfer to a large bowl.
Step 2Meanwhile, in a large bowl, combine bell pepper, onion, lemon zest and juice, canola oil and pepper flakes. Stir until well blended.
Step 3Stir in drained lentil mixture and mint. Toss gently until well blended. Gently fold in goat cheese and serve on lettuce leaves.
Per serving (1/2 cup and one lettuce leaf)
- 4 g
- 40 mg
- 150 mg
- Total fat
- 7 g
- Saturated fat
- 2 g
- 5 mg
- 12 g
- 3 g
- 1 g
- Added sugars
- 0 g
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