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Exotic Superfood Lentil and Grilled Jackfruit Salad with Citrus Quinoa Crunch
Dive into a nutrient-rich salad featuring grilled jackfruit, lentils, and citrus quinoa. Perfect for vibrant health and wellness!
If you're ready to elevate your salad game, this Exotic Superfood Lentil and Grilled Jackfruit Salad is a feast for both your eyes and your taste buds. Brimming with plant-based protein, fiber, and an abundance of vitamins, this salad is a nourishing powerhouse. The unique combination of grilled jackfruit and citrus-infused quinoa creates a symphony of flavors that are both refreshing and satisfying. By incorporating a variety of vibrant vegetables, legumes, and ancient grains, this salad not only supports your nutritional goals but also offers a delightful culinary experience.
Grilled jackfruit is the star of this dish, offering a tender, meaty texture that complements the hearty lentils. Its mildly sweet flavor pairs beautifully with the zesty quinoa and a medley of fresh vegetables, providing an unexpected twist to your typical salad. This dish is perfect for those looking to explore new ingredients while maintaining a health-conscious lifestyle. With minimal processed ingredients and maximum flavor, this salad is the epitome of clean and colorful eating.
Recipe Overview
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Dive into a nutrient-rich salad featuring grilled jackfruit, lentils, and citrus quinoa. Perfect for vibrant health and wellness!
Ingredients
- • jackfruit (green): 1 can (drained and rinsed)
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • lentils (cooked): 1 cup
- • quinoa: 1/2 cup
- • water: 1 cup
- • orange juice: 1/4 cup
- • orange zest: 1 tablespoon
- • mixed greens (baby kale, spinach, arugula): 4 cups
- • cherry tomatoes (halved): 1 cup
- • cucumber (sliced): 1 cup
- • red onion (thinly sliced): 1/4 cup
- • avocado (sliced): 1
- • pumpkin seeds: 1/4 cup
- • fresh cilantro (chopped): 1/4 cup
- • lime juice: 2 tablespoons
- • sea salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your grill or grill pan over medium heat. In a bowl, toss the drained jackfruit with olive oil, smoked paprika, and ground cumin until well coated.
- 2 Grill the seasoned jackfruit on each side for about 5-7 minutes until lightly charred and tender. Set aside to cool slightly.
- 3 In a saucepan, combine quinoa, water, orange juice, and orange zest. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is fluffy and the liquid is absorbed. Allow to cool.
- 4 In a large salad bowl, combine mixed greens, cooked lentils, cherry tomatoes, cucumber, and red onion.
- 5 Add the grilled jackfruit and prepared quinoa to the salad. Gently toss to combine.
- 6 Top the salad with sliced avocado, pumpkin seeds, and fresh cilantro. Drizzle with lime juice, and season with sea salt and black pepper to taste.
- 7 Serve immediately, or chill in the refrigerator for up to an hour before serving for a cooler, refreshing salad.
Serving Suggestions
- • For an added nutritional boost, consider serving this salad with a side of whole-grain pita bread or a small bowl of hummus. The nutty flavor of the quinoa and the warm notes of the grilled jackfruit pair wonderfully with a refreshing mint tea or a chilled glass of sparkling water infused with lemon slices. If you're feeling indulgent, a light drizzle of tahini dressing can enhance the salad's vibrant flavors without overpowering them.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. To maintain freshness, keep the dressing separate and add just before serving. If the salad appears slightly dry after storage, simply refresh it with a squeeze of lime or a dash of olive oil to revive its flavors.
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