Vegan Australian Lentil Salad with Roasted Vegetables and Quinoa

Allergens

None (vegan, gluten-free)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup green lentils, rinsed and drained
• 1 medium zucchini, chopped
• 1 medium red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of one lemon
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

Instructions

1. a. Rinse quinoa under cold water, then add it to a medium saucepan with vegetable broth. Bring to a boil, reduce heat, and simmer until the quinoa is tender and has absorbed the liquid, about 15 minutes. Set aside. b. Meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread zucchini, bell pepper, cherry tomatoes, and red onion onto the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to combine. Roast in the preheated oven for 20 25 minutes or until tender and slightly charred. c. In a large pot, bring water to a boil, add lentils, and cook according to package instructions until tender but still firm. Drain and rinse under cold water. d. In a large mixing bowl, combine cooked quinoa, lentils, roasted vegetables, garlic, parsley, cilantro, lemon juice, oregano, and cumin. Toss well to combine. Season with additional salt and pepper if needed. e. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.

Chef’s Insight

To enhance the mouthfeel of this dish, consider adding some crunchy elements like toasted almonds or sunflower seeds.

Notes

Feel free to adjust the seasoning according to your taste preferences.