Savoury Lentil And Quinoa Salad With Roasted Vegetables Recipe

English cuisine · 1 servings · 459 calories

Savoury Lentil and Quinoa Salad with Roasted Vegetables recipe

About this recipe

Looking for a satisfying vegetarian lunch that’s both nutritious and delicious? This Savoury Lentil & Quinoa Salad with Roasted Vegetables is the perfect choice! Packed with 28g of protein, 15g of fiber, and a tangy mustard dressing, it’s a balanced meal that’s ideal for gym-goers or anyone seeking a healthy option. The nutty quinoa and earthy lentils are complemented by sweet roasted carrots and mooli radish, while fresh cucumber and parsley add a refreshing crunch. The zesty lemon-mustard dressing ties all the flavors together, making each bite a delight. Quick and easy to prepare in just 40 minutes, this dish is perfect for meal prep or a cozy lunch at home. Serve it chilled or slightly warm for a versatile and energizing midday meal.

Ingredients

  • 1 Piece Cucumber 1Pc
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • - Forest Whole Foods Organic White Quinoa
  • 1 Kg Green Lentils, 1Kg
  • 100G Pommery Dijon Mustard, 100G
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Lemon - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Rinse the quinoa under cold running water to remove any bitterness.
  2. 2. Cook the quinoa in a pot with 300 ml of water over medium heat until tender, about 15 minutes, then set aside to cool.
  3. 3. Rinse the green lentils and simmer them in 400 ml of water for 20-25 minutes until tender but still holding their shape, then drain and set aside to cool.
  4. 4. Peel and chop the carrots and mooli radish into bite-sized pieces.
  5. 5. Toss the chopped carrots and mooli radish with 1 tablespoon of olive oil, salt and pepper.
  6. 6. Roast the vegetables in the air fryer at 200°C for 15 minutes, shaking halfway through for even cooking.
  7. 7. Slice the cucumber into thin rounds and finely chop the parsley.
  8. 8. In a small bowl, whisk together the juice of the lemon, the Dijon mustard and the remaining olive oil to prepare the dressing.
  9. 9. Combine the cooked quinoa, lentils, roasted vegetables, cucumber and parsley in a large mixing bowl.
  10. 10. Drizzle the mustard dressing over the salad and toss until well combined.
  11. 11. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.
  12. 12. Divide the salad into two bowls or plates for serving.
  13. 13. Garnish with any remaining parsley for a fresh and vibrant touch.

How to make Savoury Lentil And Quinoa Salad With Roasted Vegetables

  1. Cook the quinoa. Rinse the quinoa under cold running water, then cook it in a pot with 300ml of water over medium heat until tender, about 15 minutes, and set aside to cool.
  2. Roast the root vegetables. Peel and chop the carrots and mooli radish into bite-sized pieces, toss with 1 tablespoon of olive oil, salt and pepper, and roast in the air fryer at 200°C for 15 minutes, shaking halfway.
  3. Prep the salad and dressing. Slice the cucumber into thin rounds and finely chop the parsley. Whisk the lemon juice, Dijon mustard and remaining olive oil together in a small bowl to make the dressing.
  4. Toss the salad. Combine the quinoa, lentils, roasted vegetables, cucumber and parsley in a large bowl, drizzle over the mustard dressing and toss well. Adjust with more salt, pepper or lemon juice as needed.
  5. Plate and garnish. Divide the salad between two bowls or plates and garnish with any remaining parsley for a fresh, vibrant finish.

Frequently asked questions

How long does Savoury Lentil and Quinoa Salad with Roasted Vegetables take?
About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the vegetables roasting in the air fryer while the quinoa simmers.
Is Savoury Lentil and Quinoa Salad with Roasted Vegetables vegetarian?
Yes, it is vegetarian. Quinoa and green lentils are tossed with roasted carrot and mooli, cucumber, parsley and a lemon and Dijon mustard dressing.
Can I make the lentil and quinoa salad ahead?
Yes, it keeps well in the fridge for up to two days, which makes it good for packed lunches. Keep the dressing separate and toss it through just before serving.
What can I use instead of mooli radish?
Swap it for parsnip, turnip or extra carrot, cut to the same size so everything roasts evenly in the air fryer.
How do I make the mustard dressing?
Whisk lemon juice, Dijon mustard and olive oil together until slightly thickened, then season. The mustard helps the oil and lemon blend smoothly.