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

This Roasted Vegetable and Quinoa Salad is a delightful medley of textures and flavors, perfect for a healthy midnight snack. Packed with protein from chickpeas and lentils, and vibrant vegetables, it’s both nourishing and satisfying.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Carrots - 1 medium, diced
• Spinach - 2 cups, fresh
• Frozen peas - 1/2 cup
• Chickpeas - 1 can (400g), drained and rinsed
• Lentils - 1/2 cup, cooked
• Red bell pepper - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa cooks, on a baking sheet, toss diced carrots, red bell pepper, chickpeas, and olive oil. Season with salt, black pepper, and cumin. Roast in the oven for 20 minutes, stirring halfway through.
4. In a large bowl, combine cooked quinoa, roasted vegetables, cooked lentils, frozen peas, fresh spinach, minced garlic, lemon juice, and chopped parsley. Mix well.
5. Serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, which aids digestion and keeps you full.
• Rich in vitamins and minerals from a variety of vegetables.

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