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 and Spinach and Lentils

This Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish perfect for a late-night meal. Packed with protein from lentils and chickpeas and enriched with fresh spinach, it's both satisfying and healthy.

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

Ingredients

  • Quinoa - 1 cup
  • Water - 2 cups
  • Chickpeas - 1 cup (cooked or canned, drained and rinsed)
  • Green lentils - 1/2 cup (dry)
  • Spinach - 2 cups (fresh, roughly chopped)
  • Red bell pepper - 1 medium (diced)
  • Zucchini - 1 medium (diced)
  • Red onion - 1/2 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 - 2 tablespoons
  • Fresh parsley - 1/4 cup (chopped, for garnish)

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Rinse the quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and set aside.
  3. In a separate pot, cook the green lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.
  4. While the quinoa and lentils are cooking, prepare the vegetables. Toss the diced red bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, minced garlic, cumin, paprika, salt, and pepper in a bowl.
  5. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
  6. In a large bowl, combine the cooked quinoa, lentils, roasted vegetables, chickpeas, and fresh spinach.
  7. Drizzle with the remaining tablespoon of olive oil and lemon juice, mixing well to combine all ingredients.
  8. Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with fresh parsley.

Nutrition

  • Calories: 450
  • Protein: 19 g
  • Carbs: 70 g
  • Fiber: 18 g
  • Sugar: 5 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10 g
  • Water: 0.5 L

Health Benefits

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

Tags

AmericanHealthyMidnight