Roasted Vegetable and Quinoa Salad with Chickpeas and Lentils and Spinach and Carrots

This Roasted Vegetable and Quinoa Salad is a vibrant, nutritious dish that combines savory roasted veggies with protein-packed chickpeas and lentils. It's a perfect healthy option for a late-night snack or meal, delivering a hearty dose of vitamins and minerals.

Ingredients

• Quinoa - 1 cup (170g)
• Chickpeas (canned, drained and rinsed) - 1 cup (240g)
• Lentils (cooked) - 1/2 cup (100g)
• Carrots (diced) - 1 cup (130g)
• Spinach (fresh) - 2 cups (60g)
• Red bell pepper (diced) - 1 cup (150g)
• Zucchini (diced) - 1 cup (150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic (minced) - 2 cloves
• Lemon juice - 2 tablespoons (30ml)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Dried oregano - 1 teaspoon (1g)
• Feta cheese (crumbled, optional) - 1/4 cup (35g)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced carrots, red bell pepper, and zucchini. Drizzle with 1 tablespoon of olive oil, salt, black pepper, and dried oregano. Toss well to coat.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chickpeas, cooked lentils, and fresh spinach.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Pour this dressing over the salad and toss gently to combine all ingredients.
7. If desired, sprinkle crumbled feta cheese on top before serving. Serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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