quinoa lentil salad

Quinoa Lentil Salad Recipe: Made with roasted brussels sprouts, shallots, and sweet red peppers, this lentil salad is filling and fragrant.

Crispy Brussel Sprouts Quinoa Salad Recipe

lentils, (choose a more firm lentil type)

quinoa

water

curry powder

Brussels sprouts

shallots, (about 3-4)

olive oil

DeLallo Sun-Dried Peppers,

scallions, (chopped)

lemon, (juiced)

Salt and pepper

Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 teaspoon salt, and 3/4 teaspoon curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.

Meanwhile, cut the Brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.

Fluff the quinoa and lentils and move to a large bowl. Add the crispy Brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.

This quinoa lentil salad is a fresh, hearty, and wholesome dish you can enjoy warm or cold—perfect for meal prep, busy weekdays, or a light Mediterranean-inspired lunch.

Quinoa Lentil Salad

potatoes

lentils (15-oz can or 1 ½ cups cooked or ⅔ cup dry lentils)

quinoa (uncooked,

parsley (chopped)

feta (or non-dairy feta, optional)

extra virgin olive oil

lemon juice (or more to taste)

mustard (American

garlic (grated)

cumin (ground)

paprika

salt

black pepper

Roast the Sweet Potatoes

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Peel and cube 1½ pounds sweet potatoes. Toss with olive oil, salt, and pepper on a baking tray. Roast for 20–30 minutes, until tender and golden.

Cook Quinoa &amp; Lentils

Cook Quinoa &amp; Lentils: Rinse ⅓ cup quinoa and boil in salted water for 10 minutes. Drain and set aside. Rinse 1 can lentils or cook dry lentils until tender but firm.

Make the Dressing

Make the Dressing: In a bowl or jar, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.

Mix the Salad

Mix the Salad: In a large bowl, combine quinoa, lentils, roasted sweet potatoes, 4 tablespoons parsley (chopped), and 4 ounces feta (optional). Add dressing and toss well. Adjust seasoning to taste.Serve on lettuce or watercress with a dollop of yogurt-tahini sauce and warm pita bread.

I love this salad!  I’ve used black beans  or chickpeas for the lentils, and I usually use carrots in place of the sweet potatoes.  I love feta, so I always add more than the recipe calls for. 😀

My husband- who hates anything “healthy” loves this!! 

This recipe is amazing. I feel my life force rejuvenate every time I eat this!  I could eat this everyday.  The flavor profile is perfect. Honestly would give 100 stars if I could!!

Simple and tasty… delicious combination of flavors and colors perfect for autumn

JUST.  PLAIN. WOW!!!    I made this for dinner last night, and we all had second helpings.  It was pretty easy, and helped me use up some quinoa I had in the freezer.  While it was warm in the bowls, I added goat cheese on top.  So delicious!!      The dressing brought it all together, so very tasty!  I’ll make this again!

Simple, easy and very nourishing.  I enjoyed the simplicity of this meal especially after a really long hard day.  I used the American mustard but will try the Dijon next time.
Thank you for a great meal!

https://www.youtube.com/watch?v=zXmSUidNbIc

GET RECIPE: https://theplantbasedschool.com/quinoa-lentil-salad/

Quinoa lentil salad is an easy, tasty, and protein-rich recipe for a quick lunch, side dish, or healthy dinner.

You’ll love the textures and flavors of tender sweet potatoes, earthy lentils, and fulfilling quinoa hugged by a creamy, tangy mustard dressing.

INGREDIENTS:
1½ pounds (900 grams) sweet potatoes peeled and cut into 1-inch cubes
1 can (15 ounces) (230 grams) lentils or 1 ⅓ cup cooked or ⅔ cup dry lentils
⅓ cup (60 grams) quinoa, uncooked, or 1 cup/150 grams cooked
4 tablespoons (25 grams) parsley chopped
2 ounces (60 grams) feta or non-dairy feta, optional

BAKE sweet potatoes at 400°F or 200°C for 20 to 30 minutes or until fork tender.

FOR THE DRESSING
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice or more to taste
1½ tablespoons mustard American or Dijon
1 small clove garlic grated
1 teaspoon cumin ground
1 teaspoon paprika
½ teaspoon salt or more to taste
⅛ teaspoon black pepper

Enjoy ❤️ Nico & Louise
#lentils #quinoa #salad

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