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

This Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish that combines hearty chickpeas, lentils, and a medley of colorful veggies to create a satisfying meal perfect for late-night cravings. Packed with protein and fiber, it offers a wholesome balance of flavors and textures.

Ingredients

• Quinoa - 1 cup
• Chickpeas - 1 cup (cooked)
• Lentils - 1 cup (cooked)
• Spinach - 2 cups (fresh)
• Carrots - 1 large (diced)
• Peas - 1/2 cup (fresh or frozen)
• Red bell pepper - 1 (diced)
• Zucchini - 1 (diced)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 1/4 cup (chopped, for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced carrots, red bell pepper, zucchini, olive oil, garlic, salt, black pepper, cumin, and paprika. Toss well to coat the vegetables.
3. Spread the seasoned 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 and cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chickpeas, lentils, spinach, and peas. Drizzle with lemon juice and toss gently to combine all the ingredients.
6. Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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