Michelle Gelok, RD
Roasted Veggie Salad with Lentils and Quinoa
This salad came together one evening recently when our fridge was getting low on fresh ingredients and we were trying to piece together a healthy, tasty and hearty meal. It's delicious served warm or chilled and contains a whopping 11 grams of fibre per serving. The key is to get the potatoes, Brussels sprouts and onions nice and crispy in the oven before tossing them with the quinoa and lentils.
500 grams Brussels sprouts, ends and outer leaves trimmed
680 grams baby yellow potatoes, halved (small bag mini potatoes)
1 small onion, finely sliced
2 tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
1 cup water
1/2 cup quinoa
1 can lentils, drained and rinsed well
1 stalk celery, finely diced
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
2 tablespoons grainy mustard
1 teaspoon maple syrup
Preheat oven to 400 F.
Toss Brussels sprouts, potatoes and sliced onions with olive oil, salt and pepper. Arrange on two large baking sheets and bake for 60 to 75 minutes, or until potatoes, Brussels sprouts and onions are brown and crispy.
Meanwhile, heat 1 cup of water in a saucepan over high heat. Bring to a boil; add quinoa and cover. Reduce heat to low and gently simmer for 10 to 12 minutes, or until quinoa has absorbed most of the liquid and is cooked through. Set aside to cool.
In a small jar with a lid, combine lemon juice, olive oil, mustard and maple syrup. Shake well to combine.
In a large bowl, combine lentils, celery, roasted potatoes, Brussels sprouts, onions, and cooked quinoa. Toss well. Season with sea salt and black pepper to taste.
Serve warm, or chilled.
Per serving: 375 calories, 15 g fat, 2 g saturated fat, 49 g carbohydrate,11 g fibre, 14 g protein, 603 mg sodium
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All photos and recipes by Michelle Gelok, RD