Roasted Vegetable and Quinoa Salad with Lentils

This Roasted Vegetable and Quinoa Salad with Lentils is a vibrant, nutrient-packed dish perfect for a late-night meal. The combination of roasted vegetables, protein-rich lentils, and fluffy quinoa creates a satisfying and wholesome salad that’s both filling and healthy.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 1 cup, halved
• Red onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked green lentils - 1/2 cup
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, place diced red bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet.
4. Drizzle the vegetables with olive oil, and add minced garlic, dried thyme, dried oregano, salt, and black pepper. Toss to coat.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. In a large bowl, combine cooked quinoa, roasted vegetables, cooked lentils, chopped parsley, and lemon juice. Mix gently to combine.
7. Serve warm or at room temperature.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 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 from quinoa and lentils, promoting satiety and muscle health.
• Rich in vitamins and antioxidants from a variety of colorful vegetables, supporting overall health and immunity.

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