Quinoa, Lentil & Roasted Vegetable Salad
Servings
4
Servings
4
Ingredients
Main Dish
Dressing
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.