Roasted Vegetable and Lentil Salad with Quinoa

This Roasted Vegetable and Lentil Salad with Quinoa is a vibrant, nutritious dish packed with flavor and texture. It combines tender, caramelized vegetables with protein-rich lentils and fluffy quinoa, perfect for a healthy American lunch.

Ingredients

• Quinoa - 1 cup (200g)
• Water - 2 cups (500ml)
• Green lentils - 1/2 cup (100g)
• Olive oil - 2 tablespoons (30ml)
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons (30ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. In a separate pot, combine the lentils with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for approximately 20-25 minutes until tender. Drain any excess water if necessary.
4. While the quinoa and lentils are cooking, prepare the vegetables. In a large bowl, toss the diced carrot, red bell pepper, zucchini, and red onion with olive oil, minced garlic, dried thyme, salt, and black pepper until evenly coated.
5. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.
6. Once the quinoa and lentils are cooked, fluff the quinoa with a fork and mix it with the lentils in a large bowl. Add the roasted vegetables, chopped parsley, and lemon juice. Toss gently to combine all ingredients.
7. Serve the salad warm or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 230 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 from lentils and quinoa.
• High in fiber, aiding digestion and promoting satiety.
• Packed with vitamins and antioxidants from a variety of vegetables.
• Low in saturated fat and cholesterol-free, supporting heart health.

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