Skip to content
Call: 303-993-7910400 S. McCaslin Blvd, Suite 210, Louisville, Colorado 80027 | Get DirectionsFor Practitioners
Facebook page opens in new windowTwitter page opens in new windowPinterest page opens in new windowInstagram page opens in new windowYouTube page opens in new windowLinkedin page opens in new windowRss page opens in new window
Jill Carnahan, MD
Your Functional Medicine Expert!
Jill Carnahan, MDJill Carnahan, MD

Flatiron Functional Medicine Newsletter

Join Dr. Jills' health community today and receive health tips, recipes and recommended products for a healthier you!
Join today and get Dr. Jill's Paleo-licious Snack Ideas for free! We promise never to share your email with anyone.
  • HOME
  • MY STORY
  • ABOUT
    • About Us
    • What is Functional Medicine?
    • Mission Statement
    • Meet Dr. Jill
    • Meet The Team
    • Location
    • Fees
    • FAQs
    • Forms
    • Testimonials
    • For Practitioners
  • SERVICES
    • Services
    • Functional Medicine Consulting with Dr. Jill
    • Naturopathic Consulting with Dr. Nicole
    • Acupuncture with Tammy
    • Massage Therapy with Rene
    • Nutritional Consulting with Judy
    • Nutritional Consulting with Megan
    • Chiropractic Care with Dr. JoEllen
    • Nutrition therapy and Private Yoga with Haley
    • Infrared Sauna Detox Therapy
    • IV Infusion Therapy
  • RECIPES
  • PRESS KIT
  • EVENTS
  • VIDEO/AUDIO
  • BLOG
    • Dr. Jill’s Blog
    • Dr. Jill’s Recipes
    • Dr. Jill’s Facebook
    • Dr. Jill’s Instagram
    • Dr. Jill on LinkedIn
    • Flatiron Functional Medicine on LinkedIn
  • ONLINE STORE
    • Online Store
    • Retail Store in Clinic
    • Products We Love
  • CONTACT
  • HOME
  • MY STORY
  • ABOUT
    • About Us
    • What is Functional Medicine?
    • Mission Statement
    • Meet Dr. Jill
    • Meet The Team
    • Location
    • Fees
    • FAQs
    • Forms
    • Testimonials
    • For Practitioners
  • SERVICES
    • Services
    • Functional Medicine Consulting with Dr. Jill
    • Naturopathic Consulting with Dr. Nicole
    • Acupuncture with Tammy
    • Massage Therapy with Rene
    • Nutritional Consulting with Judy
    • Nutritional Consulting with Megan
    • Chiropractic Care with Dr. JoEllen
    • Nutrition therapy and Private Yoga with Haley
    • Infrared Sauna Detox Therapy
    • IV Infusion Therapy
  • RECIPES
  • PRESS KIT
  • EVENTS
  • VIDEO/AUDIO
  • BLOG
    • Dr. Jill’s Blog
    • Dr. Jill’s Recipes
    • Dr. Jill’s Facebook
    • Dr. Jill’s Instagram
    • Dr. Jill on LinkedIn
    • Flatiron Functional Medicine on LinkedIn
  • ONLINE STORE
    • Online Store
    • Retail Store in Clinic
    • Products We Love
  • CONTACT

Quinoa, Lentil & Roasted Vegetable Salad

You are here:
  1. Home
  2. Recipe
  3. Quinoa, Lentil & Roasted Vegetable…
Quinoa, Lentil, Roasted Vegetable Salad

This may not be the quickest salad to assemble, but it’s easy enough to prepare and keeps well (in fact, it gets better after a day or two in the fridge as the flavors deepen), so it’s worth the time investment. Quinoa and lentils combine to provide complete protein as well as antioxidants and healthy fiber. The vegetables and dressing add further flavor and even more nutrients. For anyone looking for a nutrient- dense meal – high in nutrients at relatively low caloric cost – this is it! Works well in lunch boxes and picnics, too. Serves 4. (Modern Mediterranean)

History of Quinoa

Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or “mother of all grains”, and it was the Inca emperor who would traditionally sow the first seeds of the season using “golden implements”. During the Spanish conquest of South America, the colonists scorned it as “food for Indians”, and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead (source).

Quinoa, Lentil & Roasted Vegetable Salad
Quinoa, Lentil & Roasted Vegetable Salad
Servings
4
Servings
4
  • Course Salads & Sides
Ingredients
  • Main Dish
  • 2 tbsp Olive Oil
  • 1 clove Garlic crushed
  • 3/4 cup quinoa
  • 3/4 cup lentils
  • 1 Bay Leaf
  • 1 large Red Onion
  • 1 Red Pepper
  • 1 yellow pepper
  • 1 cup grape tomatoes halved
  • 1 tsp Italian herb mix
  • 1/2 tsp Salt
  • 1 tbsp Olive Oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup Fresh Parsley
  • 2 oz feta cheese coarsely crumbled (vegans can omit this)
  • Dressing
  • 3 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsbp whtie balsamic vinegar
  • 1 clove Garlic crushed
  • salt and pepper
Servings:
Units:
Ingredients
  • Main Dish
  • 2 tbsp Olive Oil
  • 1 clove Garlic crushed
  • 3/4 cup quinoa
  • 3/4 cup lentils
  • 1 Bay Leaf
  • 1 large Red Onion
  • 1 Red Pepper
  • 1 yellow pepper
  • 1 cup grape tomatoes halved
  • 1 tsp Italian herb mix
  • 1/2 tsp Salt
  • 1 tbsp Olive Oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup Fresh Parsley
  • 2 oz feta cheese coarsely crumbled (vegans can omit this)
  • Dressing
  • 3 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsbp whtie balsamic vinegar
  • 1 clove Garlic crushed
  • salt and pepper
Servings:
Units:
  • Course Salads & Sides
Instructions
  1. In a medium pot over medium heat, combine lentils with bay leaf and water (no salt), bring to the boil, then reduce heat to “low,” cover and cook until all the water has been absorbed and the lentils are al dente, about 20-25 minutes.
  2. In another medium pot, warm a tablespoon of olive oil and fry crushed garlic for 30 seconds, stirring. Add quinoa and stir to coat the grains with the fragrant oil. Add water and a generous pinch of salt and bring to a boil. Reduce temperature to “low,” cover and cook until all the water has been absorbed and the quinoa is al dente, about 20-25 minutes.
  3. While lentils and quinoa are cooking, preheat oven to 425F and line a baking sheet with parchment paper. Spread out the sliced onions, peppers and halved tomatoes evenly on the tray, sprinkle with dried herbs and salt and drizzle with a tablespoon of olive oil. Toss until the vegetables are coated with oil, then bake for 30 minutes, turning the vegetables after 15 minutes with a spatula to ensure even browning (set a timer).
  4. Whisk all the ingredients for the dressing in a small bowl and set aside. When quinoa, lentils and vegetables are cooked, combine everything in a large salad bowl. Add basil and parsley, drizzle with the dressing and toss. If you leave the salad to settle for an hour, so much the better – this will allow the flavors to deepen. Just before serving, scatter with feta crumbs.
Print Recipe
Share this post
Share on FacebookShare on Facebook TweetShare on Twitter Pin itShare on Pinterest Share on WhatsAppShare on WhatsApp Share on LinkedInShare on LinkedIn

Related posts

Cherry Chocolate-Chip Ice Cream
Cherry Chocolate-Chip Ice Cream
January 4, 2021
Paleo Halloween Mandarin Cups
October 28, 2020
Vegan Strawberry Coconut Ice Cream
August 12, 2020
eating the rainbow
Eating The Rainbow – Full Spectrum Smoothies
July 22, 2020
carrot
Carrot Ginger Soup
January 2, 2020
Cippolini
Roasted Cippolini “Baby” Onions
December 4, 2019

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Post comment

Dr. Jill
Dr. Jill will help you search for underlying triggers contributing to your illness through cutting edge lab testing and tailor the intervention to your specific needs as an individual.
  • Address:
    400 S. McCaslin Blvd, Suite 210, Louisville, Colorado 80027
  • Phone:
    (303) 993-7910
  • Fax:
    (303) 993-4674

Find us on:

Facebook page opens in new windowTwitter page opens in new windowYouTube page opens in new windowRss page opens in new windowLinkedin page opens in new windowPinterest page opens in new windowInstagram page opens in new window
Latest Tweets
  • Dr. Jill interviews Dr. Terri Fox about a Functional Medicine approach to Biotoxin Illness https://t.co/4wjq0TxPdp via @FacebookWatch18 hours ago
  • RECIPE: 30-Minute Chicken Meatball Tacos https://t.co/CfAUcFfjHz5 days ago
  • 8 Ways to Prevent and Treat Acne (Naturally!) https://t.co/MumVBvmqfc11 days ago
Facebook
Jill Carnahan, MD
Jill Carnahan, MD

© 2021 Jill Carnahan. All Rights Reserved | Site by Yakadanda  | FAQS | Disclaimer | Financial Policy | Privacy Policy | Terms and Conditions

| Dr. Jill works as a functional medicine consultant in conjunction with your current health care team and is not considered a replacement for your primary care physician. She requires all new patients to have a primary care physician to cover emergencies and routine care and screening.

Go to Top
Flatiron Functional Medicine Newsletter
Thanks for Joining Me in the Microbiome Summit. Get Your Free Download Here
Join new and get your free copy of Paleolicious Snack Ideas. We promise never to share your email with anyone.
Flatiron Functional Medicine Newsletter
Join Dr. Jills' health community today and receive health tips, recipes and recommended products for a healthier you!
Join today and get Dr. Jill's Paleo-licious Snack Ideas for free! We promise never to share your email with anyone.
Functional Medicine Newsletter
Join Dr. Jills' health community today and receive health tips, recipes and recommended products for a healthier you!
Join today and get Dr. Jill's Paleo-licious Snack Ideas for free! We promise never to share your email with anyone.
Flatiron Functional Medicine Newsletter
Join Dr. Jills' health community today and receive health tips, recipes and recommended products for a healthier you!
Join today and get Dr. Jill's Paleo-licious Snack Ideas for free! We promise never to share your email with anyone.
Flatiron Functional Medicine Holiday Giveaway
Enter now to win your free Berkey Water Filtration Sysyem (my personal favorite).
We promise never to share your email with anyone.