Balsamic Roasted Vegetable and Quinoa Salad with Lentils

This Balsamic Roasted Vegetable and Quinoa Salad with Lentils is a vibrant and hearty dish, perfect for a nutritious dinner. The medley of roasted vegetables and protein-packed quinoa and lentils creates a satisfying meal, drizzled with a tangy balsamic dressing.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Green lentils - 1/2 cup
• Cherry tomatoes - 1 cup, halved
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water, then combine it with 2 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
3. In a separate pot, combine the green lentils with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until tender. Drain and set aside.
4. On a baking sheet, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper. Spread evenly and roast in the preheated oven for 20 minutes, stirring halfway through.
5. In a large bowl, combine the cooked quinoa, lentils, and roasted vegetables. Toss gently to combine.
6. Serve warm or at room temperature, garnished with fresh parsley.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from quinoa and lentils.
• Packed with vitamins and antioxidants from a variety of roasted vegetables.

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