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

This Roasted Vegetable and Quinoa Salad is a colorful and nutrient-packed dish that combines the earthy flavors of roasted vegetables with the protein-rich goodness of lentils and chickpeas. Perfect for a healthy midnight snack, it’s both satisfying and light, making it a delightful choice for any time of day.

Roasted Vegetable and Quinoa Salad with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils
40 minutes
Difficulty: Medium
American
450 kcal

Ingredients

  • Quinoa - 100 grams
  • Water - 250 milliliters
  • Chickpeas (canned) - 200 grams, drained and rinsed
  • Green lentils - 100 grams
  • Spinach - 100 grams, fresh
  • Red bell pepper - 1 medium, diced
  • Zucchini - 1 medium, diced
  • Red onion - 1 medium, diced
  • Olive oil - 2 tablespoons
  • Garlic - 2 cloves, minced
  • Cumin - 1 teaspoon
  • Paprika - 1 teaspoon
  • Salt - to taste
  • Black pepper - to taste
  • Lemon juice - 1 tablespoon
  • Fresh parsley - 2 tablespoons, chopped

Steps

  1. Preheat the oven to 200°C (400°F).
  2. In a pot, bring 250 milliliters of water to a boil, add the quinoa, reduce the heat, cover, and let it simmer for about 15 minutes until all the water is absorbed.
  3. While quinoa is cooking, rinse the green lentils and cook them in a separate pot with 300 milliliters of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.
  4. On a baking tray, toss the diced red bell pepper, zucchini, and red onion with olive oil, minced garlic, cumin, paprika, salt, and black pepper. Roast in the preheated oven for about 20 minutes until the vegetables are tender and slightly caramelized.
  5. In a large bowl, combine the cooked quinoa, cooked lentils, roasted vegetables, and fresh spinach. Toss gently to mix.
  6. Drizzle the lemon juice over the salad, add chopped parsley, and mix well. Adjust seasoning if necessary.
  7. Serve warm or at room temperature.

Nutrition

  • Calories: 450
  • Protein: 20 g
  • Carbs: 65 g
  • Fiber: 15 g
  • Sugar: 6 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Water: 0.25 L

Health Benefits

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

Tags

AmericanHealthyMidnight