Quinoa and Lentil Salad with Roasted Vegetables
Quinoa and lentils are a great source of plant-based protein, and this salad is a delicious way to get your daily dose. The roasted vegetables add a pop of color, flavor, and nutrition. This salad is also versatile—you can add your favorite dressing, herbs, or spices to taste. It's a perfect meal for lunch or dinner, and it's also great for meal prep.
This recipe was inspired by my travels to the Mediterranean. I was particularly taken with the vibrant colors and flavors of the salads I ate there. When I got back home, I wanted to recreate those flavors in my own kitchen. This salad is my take on a classic Mediterranean salad. It's made with quinoa, lentils, roasted vegetables, and a simple dressing. The quinoa and lentils provide a hearty base, the roasted vegetables add a pop of color and flavor, and the dressing brings it all together. I love this salad because it's so versatile. You can add your favorite dressing, herbs, or spices to taste. It's also a great way to use up leftover roasted vegetables. I hope you enjoy this recipe as much as I do!
Quinoa and Lentil Salad with Roasted Vegetables Quinoa and Lentil Salad with Roasted Vegetables Quinoa and Lentil Salad with Roasted Vegetables Quinoa and Lentil Salad with Roasted Vegetables
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup chopped fresh parsley
Instructions
  1. Rinse the quinoa and lentils in a fine-mesh sieve.
  2. In a large saucepan, combine the quinoa, lentils, and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. While the quinoa and lentils are cooking, preheat the oven to 400 degrees F (200 degrees C).
  4. Toss the bell peppers, zucchini, and red onion with the olive oil in a large bowl. Season with salt and pepper to taste.
  5. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
  6. Once the quinoa and lentils are cooked, fluff them with a fork.
  7. Add the roasted vegetables, parsley, and any desired dressing to the quinoa and lentils. Toss to combine.
  8. Serve warm or cold.
Why It Works
  • Quinoa and lentils are both good sources of plant-based protein.
  • Roasting the vegetables intensifies their flavor and makes them more tender.
  • The lemon-tahini dressing is a great way to add flavor and acidity to the salad.
  • This salad is a good source of fiber, vitamins, and minerals.