Warm Quinoa Salad with Lentils and Roasted Veggies.
This filling and tasty quinoa salad is a great lunch or dinner on a chilly day! A fresh herb dressing is the perfect finishing touch.
Ingredients
- 1 sweet onion chopped
- 3 carrots peeled and sliced
- 2 Tablespoons olive oil
- salt
- pepper
- ¾ cup quinoa
- ½ cup green lentils
- green herb sauce
- parsley for garnish
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the diced onion and sliced carrots on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the carrots and onions at 425 degrees F for about 30 minutes until they are slightly browned on the edges.
- While the veggies are roasting, cook the quinoa according to package directions. Also cook the lentils in a separate pot according to package directions.
- Once the veggies, quinoa, and lentils are done, place them all in a large bowl. Drizzle the green herb sauce on top and toss to coat.
- Season with salt and pepper if desired, and garnish with fresh parsley leaves. Enjoy!
Notes
You can make this ahead of time if you like. Just warm it up before serving, and do not add the green herb sauce until you are ready to serve. Otherwise the quinoa will soak up all the sauce.
Store leftovers in the fridge. They should stay fresh for about 3 days.
Nutrition
Calories: 553kcalCarbohydrates: 46gProtein: 12gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gSodium: 51mgPotassium: 749mgFiber: 12gSugar: 7gVitamin A: 9237IUVitamin C: 29mgCalcium: 95mgIron: 5mg
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