Lentil and Quinoa Salad with Roasted Asparagus
This lentil and quinoa salad with roasted asparagus is one of my go-to meals when I want something filling, full of protein, and actually delicious. It comes together in about 35 minutes, the simple vinaigrette ties everything together, and it works just as well for lunch as it does for dinner.
6 servings
Calories: 557kcal
Ingredients
- 1 cup dried lentils +2 1/2 cups water
- 1 cup quinoa +1 3/4 cups water
- 1 pound asparagus
Vinaigrette
- 2 tablespoons Dijon mustard
- 2 cloves minced garlic
- 1/3 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 to 1/2 teaspoon sea salt
- Freshly ground black pepper
To finish
- chopped almonds or pistachios
- parsley
Instructions
- Pre heat the oven to 450 degrees.
- In a pot with a lid, put the lentils and water. Cover and place over medium heat for 20 minutes until lentils are cooked and soft to bite. When ready drain and, let them cool, set aside.
- In a pot with a lid put the quinoa with water, cover, and leave to medium heat until almost all the water is absorbed. Turn off and leave covered until there is no water, all is absorbed. When ready fluff with a fork.
- Cut asparagus into bite pieces and add them to a sheet pan with a teaspoon of oil and a pinch of salt. Put in the oven for about 15 to 20 minutes or until they are roasted on all sides.
- Meanwhile, in a large bowl, mix the Dijon, garlic, vinegar, salt, and pepper with a whisk. When they are well integrated, add the oil slowly, until the vinaigrette is ready. Try and adjust seasoning if needed.
- When the asparagus are ready,take them out of the oven and let them cool. Mix with the cooked lentils, quinoa and add the vinaigrette to taste.
- Finish with the chopped almonds or pistachios and parsely.
Notes
- Keep the leftover vinaigrette in a glass container in the fridge.
- If you do not want to prepare the entire salad, prepare only what you are going to eat.
- Store the lentils, asparagus, and quinoa in different containers in the fridge and use them little by little, as needed.
- Make it ahead. Cook the lentils, quinoa, and vinaigrette up to 3 days in advance. Store everything separately in the fridge and assemble when ready to eat.
- Shortcut lentils. Jarred or canned lentils work great. Just drain, rinse, and use. No cooking needed.
- Shortcut quinoa. Pre-cooked quinoa pouches from the store save a lot of time on busy days.
- Dress while warm. Add the vinaigrette to the lentils and quinoa while they're still warm. They absorb so much more flavor that way.
- Extra protein. Add chickpeas, edamame, or a soft-boiled egg on top if you want it even more filling.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 41g | Protein: 14g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Sodium: 62mg | Potassium: 635mg | Fiber: 14g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 6mg