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

This Roasted Vegetable and Quinoa Salad is a vibrant midnight dish packed with protein-rich chickpeas and lentils, complemented by fresh spinach, carrots, and peas. It's a wholesome and satisfying meal that combines a variety of textures and flavors, perfect for a healthy late-night snack.

Ingredients

• Quinoa - 1 cup
• Chickpeas - 1 cup (cooked or canned, drained)
• Lentils - 1/2 cup (cooked)
• Spinach - 2 cups (fresh)
• Carrots - 1 medium (diced)
• Peas - 1/2 cup (fresh or frozen)
• Red bell pepper - 1 medium (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

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and cook it according to package instructions (usually 15 minutes in boiling water).
3. While the quinoa cooks, place the diced carrots and red bell pepper on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, cumin, and paprika. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, lentils, fresh spinach, and peas.
6. In a small bowl, whisk together the remaining olive oil and lemon juice. Pour this dressing over the salad and toss to combine thoroughly.
7. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, supporting muscle repair and digestive health.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall health.

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