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 and Spinach and Lentils

This Roasted Vegetable and Quinoa Salad is a hearty and nutritious dish, perfect for a midnight snack. Packed with protein from lentils and chickpeas, and vibrant flavors from roasted vegetables and fresh spinach, it's a wholesome meal that satisfies both the body and soul.

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 and Spinach and Lentils
40 minutes
Difficulty: Easy
American
450 kcal

Ingredients

  • Quinoa - 1 cup
  • Water - 2 cups
  • Chickpeas - 1 cup, cooked or canned, drained
  • Lentils - 1 cup, cooked
  • Spinach - 2 cups, fresh
  • Bell Pepper - 1 medium, diced
  • Zucchini - 1 medium, diced
  • Carrot - 1 medium, diced
  • Red Onion - 1 small, diced
  • Olive Oil - 2 tablespoons
  • Garlic - 2 cloves, minced
  • Cumin - 1 teaspoon
  • Paprika - 1 teaspoon
  • Salt - 1 teaspoon
  • Black Pepper - 1/2 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 saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
  3. While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine diced bell pepper, zucchini, carrot, and red onion. Drizzle with 1 tablespoon of olive oil, sprinkle with cumin, paprika, salt, and black pepper, and toss to coat.
  4. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  5. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and lentils. Add the fresh spinach and toss gently.
  6. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and minced garlic. Pour the dressing over the salad and mix well.
  7. Garnish with chopped parsley before serving.

Nutrition

  • Calories: 450
  • Protein: 20 g
  • Carbs: 65 g
  • Fiber: 15 g
  • Sugar: 5 g
  • Sodium: 350 mg
  • Cholesterol: 0 mg
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10.5 g
  • Water: 0.5 L

Health Benefits

  • High in protein, promoting muscle growth and repair.
  • Rich in fiber, aiding in digestion and keeping you full longer.
  • Loaded with vitamins and minerals from a variety of vegetables.

Tags

AmericanHealthyMidnight