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

This Roasted Vegetable and Quinoa Salad is a hearty yet refreshing midnight dish, packed with nutritious lentils, spinach, and chickpeas. Bursting with flavors and textures, it’s a perfect balance of wholesome ingredients that will satisfy your late-night cravings.

Ingredients

• Quinoa - 100 grams
• Lentils (cooked) - 100 grams
• Chickpeas (cooked) - 100 grams
• Spinach (fresh) - 100 grams
• Red bell pepper - 1 medium
• Zucchini - 1 medium
• Carrot - 1 medium
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley (chopped) - 2 tablespoons

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 about 15 minutes.
3. While the quinoa is cooking, chop the red bell pepper, zucchini, and carrot into bite-sized pieces.
4. In a large bowl, toss the chopped vegetables with olive oil, minced garlic, paprika, salt, and black pepper until well coated.
5. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. In a large mixing bowl, combine the cooked quinoa, lentils, chickpeas, and fresh spinach.
7. Once the vegetables are done roasting, add them to the mixing bowl with the other ingredients.
8. Drizzle lemon juice over the salad and toss everything together until well combined.
9. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Packed with vitamins and minerals from vegetables, supporting overall health and immunity.

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