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This is one of several recipes featured at Sharp's Food for Life Nutrition and Cooking Series.
The seven-class series was presented by The Cancer Project, a nonprofit organization dedicated to nutrition education and research for cancer prevention and survival.
The simplicity of this delicious salad has made it a class favorite. And fiber helps move carcinogens, excess cholesterol and hormones out of the body to improve overall health.
Bring water to a boil and stir in the quinoa and cumin. Simmer for 15 minutes. Fluff with a fork, and allow to cool. Gently fold the salad ingredients together. Whisk together the dressing ingredients. Fold the dressing into the salad. Chill for several hours. Taste and adjust seasonings with salt and pepper and additional lemon juice. Serve over fresh salad greens.
Per serving: 160 calories, 1.7 grams fat, 0 milligrams cholesterol, 208 milligrams sodium, 273 milligrams potassium, 30 grams carbohydrate, 5.4 grams fiber, 7.5 grams sugar, 6.6 grams protein.
1. Served with raw salad greens, or other vegetables, this salad can be a very simple, complete lunch or dinner.
2. Black beans may be substituted for the lentils and cilantro for parsley for a change of pace.
3. To make lentils from scratch: Bring 3/4 cup lentils and 3 cups water to boil. Reduce to low, cover loosely and cook for 1 hour adding more water if necessary. Drain and cool.
For More Information
To learn more about Sharp’s nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277). Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.