By Robyn Burton
If using freshly roasted vegetables, preheat oven to 400°F (200°C). Cut the bell peppers, zucchini, and red onion into slices if not already roasted, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly charred. Set aside.
In a large mixing bowl, combine cooked green lentils and cooked quinoa. If using leftovers, warm them slightly in the microwave or over low heat in a skillet.
Chop the roasted bell peppers, zucchini, and red onion into bite-sized pieces and add them to the bowl with the lentils and quinoa.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the lemon vinaigrette.
Pour the lemon vinaigrette over the lentil, quinoa, and roasted vegetable mixture. Toss gently to combine, ensuring that the dressing coats all the ingredients evenly.
Crumble the feta cheese over the salad, if using, and add chopped fresh parsley.
Toss the salad gently once more, then taste and adjust seasoning with additional salt or pepper if desired. Serve warm.
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This Salad Vegetarian Warm Meals recipe is ready in 30 minutes and features green lentils, quinoa, bell peppers and other delicious ingredients. Contains 260 calories total.
If using freshly roasted vegetables, preheat oven to 400°F (200°C). Cut the bell peppers, zucchini, and red onion into slices if not already roasted, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly charred. Set aside.
In a large mixing bowl, combine cooked green lentils and cooked quinoa. If using leftovers, warm them slightly in the microwave or over low heat in a skillet.
Chop the roasted bell peppers, zucchini, and red onion into bite-sized pieces and add them to the bowl with the lentils and quinoa.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the lemon vinaigrette.
Pour the lemon vinaigrette over the lentil, quinoa, and roasted vegetable mixture. Toss gently to combine, ensuring that the dressing coats all the ingredients evenly.
Crumble the feta cheese over the salad, if using, and add chopped fresh parsley.
Toss the salad gently once more, then taste and adjust seasoning with additional salt or pepper if desired. Serve warm.
Calories per Serving: 260
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