Roasted Vegetable and Quinoa Salad with Lentils and Spinach

This Roasted Vegetable and Quinoa Salad with Lentils and Spinach is a vibrant and nourishing dish perfect for a midnight snack. Packed with wholesome ingredients, it's both filling and refreshing, making it a delightful choice for late-night cravings.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Lentils - 1/2 cup
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, diced
• Red onion - 1/2, diced
• Fresh spinach - 2 cups
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water, then combine it with 2 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed.
3. In a separate pot, add the lentils with 2 cups of water. Bring to a boil, reduce to a simmer, and cook for about 20 minutes or until tender. Drain and set aside.
4. While the quinoa and lentils are cooking, toss the diced red bell pepper, zucchini, carrot, and red onion in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, lentils, roasted vegetables, fresh spinach, minced garlic, remaining olive oil, and lemon juice. Toss well to combine.
6. Serve the salad warm or at room temperature, topped with crumbled feta cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, ideal for muscle repair and growth.

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