Quinoa Lentil Salad
User Reviews
4.9
Quinoa Lentil Salad
Description
The Quinoa Lentil Salad starts by cooking dried quinoa and firm lentils together with salt and curry powder until tender yet firm. While grains cook, Brussels sprouts are halved and sliced shallots are prepared to roast in olive oil until crispy. This roasting develops caramelized edges and crunch.
Once grains are cooked and fluffy, they are combined with the roasted sprouts and shallots, then mixed with chopped sun-dried sweet peppers and fresh scallions for color and flavor contrast. The salad is finished with fresh lemon juice, salt, and pepper for brightness and balance.
This dish presents a variety of textures from the soft quinoa and lentils to the crispy, slightly charred vegetables and a balance of earthy spice from curry powder with fresh acidity. It can be served immediately as a nourishing salad or side dish.
Ingredients
- 1 1/4 cup lentils choose a more firm lentil type, dried
- 2/3 cup quinoa dried
- 3 cups water
- 3/4 teaspoon curry powder
- 8 ounces Brussels sprouts
- 1 cup shallots about 3-4, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup sun-dried peppers chopped, DeLallo brand
- 1/2 cup scallion chopped
- 1/2 lemon juiced
- salt
- black pepper
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 214kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 18mg | 1% |
| Potassium | 546mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 44mg | 4% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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