Is it a quinoa salad or a lentil salad? It’s both! Made with crispy roasted brussels sprouts, shallots, sweet red peppers and scallions, this healthy side dish is both filling and fragrant.
Chances are you fit into one of two camps.
Camp A, where quinoa and lentils are two “health foods” you should probably eat more of, but often (intentionally) forget.
Or camp B, you’ve been on the quinoa salad craze sweeping the nation and are now utterly exhausted by quinoa… and lentils for that matter.
Well let me put your mind at ease by saying, this quinoa salad is more about the “goodies” tossed into the salad, than it is about the quinoa.
And the lentils? They add a nice dose of contrast and protein, so they can stay.
You are going to love this… I promise.
Lentil salad is one of my favorite cold weather side dishes because it’s hearty and oh so tasty, with tons of textural appeal.
In this Quinoa Lentil Salad you can start two separate components at once, to save time. I cooked the quinoa and lentils in the same pot with a touch of curry. Not enough curry to overwhelm the dish, mind you, just enough to add a little exotic intrigue.
Then place a pan of shaved brussels sprouts and shallots in the oven to roast while the quinoa and lentils were cooking, so that they both finish cooking around the same time.
Once the quinoa is fluffy, the lentils are tender but firm, and the brussels sprouts and shallots are crispy, toss is some sweet sun-dried red peppers and scallions, to add a fresh pop of color and sweetness.
Rich earthy flavors, crispy goodness, and a tangy-sweet punch at the end.
This quinoa lentil salad goes well with everything, but also stands on its own as a marvelous vegetarian dish.
Quinoa Lentil Salad - Roasted Brussels Sprouts
Yield: 6-8 servings
Prep Time:15 minutes
Cook Time:30 minutes
- 1 1/4 cup dried lentils, any color
- 2/3 cup dried quinoa
- 3 cups water
- 3/4 tsp. curry powder
- 8 oz. brussels sprouts
- 1 cup thinly sliced shallots (about 3-4)
- 2 Tb. olive oil
- 1/2 cup DeLallo Sun-Dried Peppers, chopped
- 1/2 cup chopped scallions
- 1/2 lemon, juiced
- Salt and pepper
- Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.
- Meanwhile, cut the brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.
- Fluff the quinoa and lentils and move to a large bowl. Add the crispy brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.
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