Balsamic Roasted Vegetable and Quinoa Salad with Lentils and Chickpeas

This Balsamic Roasted Vegetable and Quinoa Salad with Lentils and Chickpeas is a vibrant, nutritious dish that combines hearty legumes and roasted veggies with a tangy balsamic dressing. Perfect for a wholesome dinner, it's packed with flavor and essential nutrients.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Cooked lentils - 1/2 cup
• Canned chickpeas - 1/2 cup, rinsed and drained
• Bell pepper (any color) - 1, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Carrot - 1 medium, diced
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1/4 cup, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, toss diced bell pepper, zucchini, red onion, and carrot with olive oil, minced garlic, salt, and black pepper.
4. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.
5. In a large bowl, combine cooked quinoa, roasted vegetables, cooked lentils, and chickpeas.
6. Drizzle with balsamic vinegar and toss gently to combine. Adjust seasoning if necessary.
7. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa, lentils, and chickpeas.
• High in dietary fiber, promoting digestive health.

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