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

This Roasted Vegetable and Quinoa Salad is a hearty midnight dish packed with nutritious lentils, spinach, and chickpeas. Full of flavor and texture, it's a perfect late-night meal that nourishes the body and soul.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Lentils (cooked) - 1 cup
• Chickpeas (cooked) - 1 cup
• Fresh spinach - 2 cups
• Bell pepper (diced) - 1 medium
• Zucchini (diced) - 1 medium
• Carrot (diced) - 1 medium
• Red onion (sliced) - 1 small
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. In a pot, bring 2 cups of water to a boil, add 1 cup of quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
3. While the quinoa cooks, prepare the vegetables. In a large bowl, combine diced bell pepper, zucchini, carrot, and sliced red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, and cumin. Toss to coat evenly.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, cooked lentils, chickpeas, and fresh spinach.
6. Add minced garlic, lemon juice, and chopped parsley. Toss everything together until well mixed.
7. Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from quinoa, lentils, and chickpeas.
• High in dietary fiber, promoting digestive health.

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