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Quinoa & Lentil Salad with Roasted Vegetables

Quinoa & Lentil Salad with Roasted Vegetables: A Nutritious and Flavorful Recipe

  • Author: David Andersson
  • Total Time: 40 minutes
  • Diet: Vegan

Description

Quinoa & Lentil Salad with Roasted Vegetables is a colorful, nutrient-rich salad made from quinoa, lentils, and a variety of roasted vegetables. The dish is complemented by a homemade dressing made from olive oil, lemon juice, and Dijon mustard, giving it a tangy and savory flavor. The roasted vegetables add a subtle smokiness and sweetness, making this salad both hearty and refreshing.

Ingredients

Scale

For the Salad:

  • 1 cup quinoa (rinsed)
  • 1 cup cooked lentils (green or brown lentils work best)
  • 2 cups water or vegetable broth (for cooking quinoa)
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, chopped
  • 1 cup sweet potato, diced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon balsamic vinegar (optional)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness)
  • Salt and pepper, to taste

Instructions

. Cook the Quinoa:

  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
  2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  3. Fluff the quinoa with a fork and let it cool.

2. Roast the Vegetables:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced sweet potato, red bell pepper, zucchini, cherry tomatoes, and red onion on a large baking sheet.
  3. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  4. Roast in the oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Set aside to cool.

3. Prepare the Lentils:

  1. If using canned lentils, drain and rinse them well. If cooking lentils from scratch, rinse them and cook in boiling water for about 20–25 minutes until tender. Drain and let cool.

4. Make the Dressing:

  1. In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar (if using), Dijon mustard, minced garlic, honey or maple syrup (if using), and a pinch of salt and pepper. Adjust seasoning to taste.

5. Assemble the Salad:

  1. In a large mixing bowl, combine the cooked quinoa, lentils, and roasted vegetables.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Garnish with fresh parsley or cilantro.

6. Serve:

  • Serve the salad warm, at room temperature, or chilled. It works well as a main dish or a side.

Notes

This salad tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days. Feel free to add crumbled feta, grilled chicken, or avocado for extra protein and creaminess!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Keywords: Quinoa & Lentil Salad with Roasted Vegetables

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Find it online: https://recipesmaria.com/quinoa-lentil-salad-with-roasted-vegetables-recipe/