Quinoa and Lentil Salad with Roasted Vegetables
Quinoa and Lentil Salad with Roasted Vegetables is a colorful and flavorful salad that is perfect for a light lunch or dinner. The salad is made with quinoa, lentils, broccoli, carrots, and red onion, and is tossed in a simple vinaigrette. The roasted vegetables add a touch of sweetness and smokiness to the salad, and the lentils provide a hearty dose of protein.
This salad was inspired by a trip to the farmers market, where I was browsing the stalls and came across a beautiful display of fresh vegetables. I was immediately drawn to the bright colors of the broccoli, carrots, and red onion, and I knew that I wanted to use them in a salad. I also had some quinoa and lentils in my pantry, so I decided to add those to the salad as well. The result was a delicious and healthy salad that is perfect for a summer meal.
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: 25 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1/2 cup brown lentils
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • 1/2 cup chopped red onion
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the quinoa, lentils, broccoli, carrots, and red onion.
  3. Drizzle with olive oil, lemon juice, oregano, salt, and pepper.
  4. Toss to coat.
  5. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and browned.
  6. Remove from oven and let cool slightly.
  7. Fluff with a fork and serve.
Why It Works
  • The combination of quinoa and lentils provides a complete protein, making this salad a great option for vegetarians and vegans.
  • The roasted vegetables add a touch of sweetness and smokiness to the salad, which balances out the acidity of the vinaigrette.
  • The salad is easy to make and can be tailored to your own taste preferences. You can add more or less vegetables, or you can swap out the quinoa for another type of grain.