Salad Grain Bowl
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Prep Time
10 MINS
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Cook Time
5 MINS
- KCals 251
- Carbs 33G
4 Servings
Ingredients
- 180 g pre-cooked quinoa
- 160 g pre-cooked Puy lentils
- 240 g cucumber diced
- 300 g cherry tomatoes quartered
- 120 g radishs trimmed and finely sliced
- 120 g edamame beans
- 80 g pepper (any colour) deseeded and diced
- 80 g sweetcorn frozen or canned
- 80 g rocket
- 1 medium carrot peeled and grated
- ½ medium red onion peeled and diced
- 2 tbsp sweet chilli sauce
- 2 tbsp lime juice
- 1 tbsp rice wine vinegar
- 1 tsp dark soy sauce
- low-calorie cooking spray
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat.
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Add the edamame beans, Puy lentils and quinoa to the pan and lightly fry for 5 minutes.
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To a large bowl add the radish, rocket, cucumber, cherry tomatoes, sweetcorn, pepper, carrot and red onion.
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Once the edamame, lentils and quinoa are starting to go crispy round the edges. Remove from the pan and add to the bowl.
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In a small bowl combine the sweet chilli sauce, lime juice, rice wine vinegar and soy sauce and stir to combine.
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Drizzle over the dressing and toss to combine, until the vegetables are coated. Serve.