Quinoa and Roasted Vegetable Salad with Lentils
This Quinoa and Roasted Vegetable Salad with Lentils is a vibrant and nutritious dish, perfect for a healthy American lunch. Packed with colorful vegetables and protein-rich lentils, it’s both satisfying and refreshing.

40 minutes
Difficulty: Easy
American
380 kcal
Ingredients
- Quinoa - 1 cup
- Water - 2 cups
- Lentils - 1/2 cup
- Red bell pepper - 1, diced
- Zucchini - 1, diced
- Carrot - 1, diced
- Red onion - 1/2, diced
- Olive oil - 2 tablespoons
- Garlic - 2 cloves, minced
- Cumin - 1 teaspoon
- Paprika - 1 teaspoon
- Salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon
- Fresh parsley - 1/4 cup, chopped
- Lemon juice - 2 tablespoons
Steps
- Preheat the oven to 200°C (400°F).
- Rinse the quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- In the meantime, rinse the lentils and place them in a separate pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until tender. Drain any excess water.
- On a baking sheet, toss the diced red bell pepper, zucchini, carrot, and red onion with olive oil, minced garlic, cumin, paprika, salt, and black pepper. Spread them out in an even layer.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa, lentils, and roasted vegetables. Add chopped parsley and lemon juice, then toss gently to combine.
- Serve the salad warm or at room temperature, garnished with additional parsley if desired.
Nutrition
- Calories: 380
- Protein: 15 g
- Carbs: 62 g
- Fiber: 15 g
- Sugar: 4 g
- Sodium: 400 mg
- Cholesterol: 0 mg
- Total Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Water: 0.3 L
Health Benefits
- Rich in protein and fiber, promoting satiety and digestive health.
- Packed with vitamins and minerals from a variety of colorful vegetables.
Tags
AmericanHealthyLunch