Lemony Lentil & Quinoa Salad with Roasted Brussels Sprouts & Toasted Walnuts

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January Nourishing Lunch: Lemony Lentil & Quinoa Salad with Roasted Brussels Sprouts & Toasted Walnuts
in American, Baked & Roasted, Beans, Boiled & Steamed, Fruits & Vegetables, Gluten-free, Lunch, Moderate Cooking Time (30 to 60 Minutes), Pasta, Grains, Rice & Beans, Seasonal Recipes, US & Canada, Vegan, Vegetables

Prep

15 minutes

Cook

25 minutes

Ready In

40 minutes

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup green lentils, rinsed
1 cup quinoa, rinsed
1 cup Brussels sprouts, trimmed and halved
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional, omit for vegan)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped walnuts, toasted

Nutrition Information

Servings
2
Calories per Serving
450
Carbohydrates
50g
Fat
20g
Protein
20g
Fiber
10g
Embrace the January healthy eating challenge with this hearty and satisfying salad. Protein-rich lentils and fluffy quinoa combine with roasted Brussels sprouts and crisp red onion for a textural and flavor explosion.

Instructions: How to make a lemony lentil and quinoa salad grain bowl

1.Cook the lentils and quinoa: In a saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until lentils are tender. Meanwhile, cook the quinoa according to package instructions.
2.Roast the Brussels sprouts: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender and browned.
3.Assemble the salad: In a large bowl, combine the cooked lentils, quinoa, roasted Brussels sprouts, red onion, and parsley.
4.Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
5.Dress and serve: Drizzle the salad with the dressing and toss to combine. Top with crumbled feta cheese (optional) and toasted walnuts. Serve immediately.

This Lemony Lentil & Quinoa Salad with Roasted Brussels Sprouts & Toasted Walnuts is a January lunch delight that nourishes your body and satisfies your taste buds. It’s packed with protein, fiber, and essential nutrients, making it a healthy and energizing choice for a winter salad recipe. The combination of textures and flavors keeps it interesting, while the zesty lemon dressing adds a touch of brightness and excitement.

This salad is easy to prepare, adaptable to your preferences, and perfect for meal prepping or enjoying fresh. This salad is packed with nutrients and fiber, making it the perfect lunch option for a busy day or a light dinner recipe to refuel after a workout.

Quinoa Grain Bowl Recipe Flavor Twists & Nutritious Boosts

  • Make it a Vegan Salad: Skip the feta cheese for a completely vegan option.
  • Spice it Up: Add a pinch of cayenne pepper or chili flakes for a touch of heat.
  • Seasonal Recipe Veggie Swap: Swap the Brussels sprouts for roasted sweet potato or butternut squash for a different flavor profile.  This quinoa salad with roasted vegetables pairs with a variety of flavors.

Perfect Pairings & Lunchtime Bliss

  • Nourishing Lunch Recipe – Fresh & Light: Pack the salad in a container for an easy and healthy on-the-go lunch option.
  • Leftover Magic: Leftovers make a fantastic lunch the next day, or can be repurposed into grain bowls or wraps.
  • Budget-friendly recipe for a protein-packed lunch
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