Quinoa and Lentil Salad with Roasted Beets

This colorful salad is packed with nutrients and flavor. Quinoa and lentils provide protein and fiber, while beets add a sweet and earthy flavor. Red onion and cilantro add a bit of zing, while lemon juice and cumin brighten up the dish. Serve this salad warm or at room temperature as a main course or side dish.

Quinoa and lentils have been cultivated for centuries in South America and the Middle East, respectively. Beets, on the other hand, are thought to have originated in the Mediterranean region. This salad is a testament to the global reach of these ancient grains and vegetables. When combined, they create a dish that is both delicious and nutritious.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 cup brown lentils
• 1 pound beets, peeled and chopped
• 1/4 cup olive oil
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil and spread on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. Cook quinoa and lentils according to package directions.
5. Combine quinoa, lentils, beets, red onion, cilantro, lemon juice, cumin, and salt in a large bowl.
6. Toss to combine.
7. Serve warm or at room temperature.

Why It Works

• Quinoa and lentils are both good sources of protein and fiber, which makes this salad a filling and satisfying meal.
• Beets add a sweet and earthy flavor to the salad, which is balanced by the acidity of the lemon juice.
• Red onion and cilantro add a bit of zing to the salad, which helps to brighten up the flavors.
• Cumin adds a warm and earthy flavor to the salad, which complements the other ingredients well.