Quinoa, Lentil and Herbed Root Vegetable Salad

Apparently my new thing is to just combine some grains/legumes, roast some veggies, toss it with some fresh herbs and there you go: a delicious side, or main, that goes with almost everything. Rosted radishes are among my very favorite roasted veggies – you can get a big bundle of them for about a dollar right now, and organic carrots are about $1.50, so this whole dish couldn’t possibly cost more than $5 total. I honestly don’t know what my deal was with avoiding lentils for so long. They’re super healthy, filling and delicious, too!  Enjoy.

Quinoa, Lentil and Herbed Root Vegetable Salad

  • 1 Cup green lentils, cooked
  • 1 C. uncooked quinoa (makes approx. 2.5 cups)
  • 6 large carrots, peeled and sliced into 1/4 inch sticks
  • 1 cup radishes, quartered
  • 1 tbsp. EVOO
  • Kosher salt & fresh pepper
  • Fresh dill & fresh flat-leaf parsley, one generous tbsp. each.
  • Sprinkle herbs de provence (optional)
  1. Preheat oven to 425.
  2. Prepare the veggies. In a roasting dish, toss with EVOO, kosher salt, fresh pepper and herbs de provence. Cook approx. 25 minutes or until roasted, turning once or twice.
  3. Cook lentils according to package directions (should take about 25 minutes).
  4. Cook quinoa according to package directions (should take about 20 minutes).
  5. While everything is cooking, make an herbed lemon-yogurt dressing. Combine greek yogurt, lemon juice, salt and shredded garlic, then add chopped herbs.
  6. Combine roasted veggies, lentils and quinoa, then top with the remaining fresh dill and parsley.
  7. Top with a little herbed lemon-yogurt dressing and enjoy!

 

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