Health & Fitness Blog

Thursday, March 1, 2018

Sprouted Lentil & Quinoa Salad with Pita Pockets

Recipe and Picture from:


1 cup green or brown sprouted lentils

1 cup cooked white quinoa, cooled

1/4 cup toasted pumpkin seeds

2 Tbsp. sun-dried tomatoes, slivered

2 Tbsp. pitted Kalamata olives, chopped

2 Tbsp. cilantro, chopped

2 Tbsp. chives, chopped


2 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 small garlic clove, smashed and minced

2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. sea salt

Ground black pepper


3 Whole pitas, cut in half

6 leaves curly leaf lettuce

  1. In a small bowl, combine lentils, quinoa, pumpkin seeds, tomatoes, olives, cilantro, and chives.Gently toss to mix.
  2. In another small bowl, whisk together oil, lemon juice, garlic, cumin, coriander, and salt. Add pepper to taste. Drizzle over sprouted lentil and quinoa mixture. Gently toss to coat. Transfer to container just large enough to hold mixture. Tightly seal and refrigerate.
  3. To serve, line inside of pita halves with lettuce. Spoon sprouted lentil and quinoa mixture into  pita halves and enjoy!
Authored by
Candace Sayler

As the owner of GetFit, she carries a vast array of interests from sports and athletics, Olympic lifting, to kickboxing. Each year she attends seminars, conferences and takes courses to keep up-to-date with current research and techniques in the field of health and fitness and this year she is planning on doing her first sprint triathlon. Being healthy and staying active is a lifestyle choice. “Health and fitness is an investment in oneself. It is my goal to help clients become fit in a healthy, fun, natural way.”

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