Fiber-Rich Quinoa and Lentil Salad with Roasted Vegetables

This salad is a great way to get your daily dose of fiber and protein. The quinoa and lentils are both packed with nutrients, and the roasted vegetables add a delicious and healthy crunch. The lemon-tahini dressing is light and refreshing, and it brings all the flavors together perfectly.

I first came up with this recipe when I was looking for a healthy and satisfying salad to bring to a potluck. I wanted something that was packed with nutrients, but I also wanted it to be flavorful and delicious. I started with a base of quinoa and lentils, and then I added roasted vegetables for a bit of crunch and sweetness. The lemon-tahini dressing was the perfect finishing touch, and it brought all the flavors together perfectly.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cups low-sodium vegetable broth
• 1 cup brown lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the red bell pepper, zucchini, and red onion to the skillet and cook, stirring occasionally, until softened about 10 minutes.
4. Drain the quinoa and add it to the skillet with the roasted vegetables.
5. Stir in the parsley, lemon juice, salt, and pepper to taste.
6. Serve warm or chilled.

Why It Works

• The combination of quinoa and lentils provides a complete protein, meaning it contains all the essential amino acids your body needs.
• The roasted vegetables add a delicious and healthy crunch to the salad.
• The lemon-tahini dressing is light and refreshing, and it brings all the flavors together perfectly.