Roasted Vegetable and Quinoa Salad with Lentils and Spinach and Chickpeas

This Roasted Vegetable and Quinoa Salad with Lentils, Spinach, and Chickpeas is a vibrant and nutritious dish, perfect for a healthy midnight snack. Packed with protein and fiber, it offers a satisfying blend of textures and flavors that will keep you feeling full and energized.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Chickpeas - 1 cup, cooked or canned
• Lentils - 1/2 cup, cooked
• Spinach - 2 cups, fresh
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the diced red bell pepper, zucchini, and carrot with olive oil, minced garlic, cumin, paprika, salt, and black pepper.
4. Spread the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chickpeas, lentils, fresh spinach, lemon juice, and chopped parsley. Toss until well mixed.
6. Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 68 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and muscle health.
• Rich in vitamins and minerals from the variety of vegetables and legumes.

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