Quinoa Lentil Salad
Quinoa Lentil Salad: Made with roasted brussels sprouts, shallots, and sweet red peppers, this lentil salad is filling and fragrant.
Servings: 8
Calories: 214kcal
Ingredients
- 1 1/4 cup dried lentils, choose a more firm lentil type
- 2/3 cup dried quinoa
- 3 cups water
- 3/4 teaspoon curry powder
- 8 ounces Brussels sprouts
- 1 cup thinly sliced shallots, about 3-4
- 2 tablespoons olive oil
- 1/2 cup DeLallo Sun-Dried Peppers, chopped
- 1/2 cup scallions, chopped
- 1/2 lemon, juiced
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 teaspoon salt, and 3/4 teaspoon 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.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 33g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 546mg | Fiber: 12g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 30.9mg | Calcium: 44mg | Iron: 3.6mg