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Quinoa Lentil Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious salad combining roasted sweet potatoes, quinoa, and lentils, dressed with fresh lemon and herbs.

Ingredients

Vegetables

  • 1.5 pounds sweet potatoes (peeled and cut into 1-inch cubes)
  • 1.5 cups cooked lentils (from 15-oz can or 1.5 cups cooked)
  • 0.33 cup quinoa (uncooked) (or 1 cup cooked)
  • 4 tablespoons parsley (chopped)
  • 4 ounces feta (optional, crumbled)
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice (or more to taste)
  • 1 tablespoon mustard (American or Dijon)
  • 1 small clove garlic (grated)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon paprika
  • 0.5 teaspoon salt (or more to taste)
  • 0.25 teaspoon black pepper

Instructions 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper; roast for 20–30 minutes until tender and golden.
  • Cook quinoa in salted boiling water for 10 minutes; rinse and drain. Rinse lentils or cook until tender.
  • Whisk together olive oil, lemon juice, mustard, garlic, cumin, paprika, salt, and pepper to make the dressing.
  • Combine cooked quinoa, lentils, roasted sweet potatoes, parsley, and feta in a large bowl. Toss with dressing and serve.

Notes

Adjust seasoning and add more lemon or herbs as desired.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: International
Keyword: Lentils, Quinoa, sweet potatoes