Lentil Quinoa Salad

Ingredients:

  • 1½ pounds (900 grams) sweet potatoes peeled and cut into 1-inch cubes

  • 1 can (15 ounces) (230 grams) lentils or 1 ⅓ cup cooked or ⅔ cup dry lentils

  • ⅓ cup (60 grams) quinoa, uncooked, or 1 cup/150 grams cooked

  • 4 tablespoons (25 grams) parsley chopped

  • 2 ounces (60 grams) feta or non-dairy feta, optional

  • BAKE sweet potatoes at 400°F or 200°C for 20 to 30 minutes or until fork tender.

FOR THE DRESSING

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice or more to taste

  • 1½ tablespoons mustard American or Dijon

  • 1 small clove garlic grated

  • 1 teaspoon cumin ground

  • 1 teaspoon paprika

  • ½ teaspoon salt or more to taste

  • ⅛ teaspoon black pepper

Instructions:

  • SWEET POTATOES: Preheat oven to 400°F or 200°C. Peel and chop 1½ pounds sweet potatoes into 1-inch (2.5 cm) cubes and add them to a baking tray.

    Toss with a drizzle of olive oil, 2 pinches of salt, and a pinch of black pepper and bake for 20 to 30 minutes or until fork tender.

  • QUINOA: Rinse and boil ⅓ cup quinoa as per package instructions.

  • LENTILS: Drain and rinse 1 can (15 ounces) lentils, or cook ⅔ cup dry lentils in lightly salted boiling water for 15 to 30 minutes or until tender.

  • Hands holding a sift with cooked quinoa

  • DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 small clove garlic (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper until well combined.

  • Hands mixing an orange dressing for a lentil quinoa salad

  • SALAD: To a large bowl, add roasted sweet potatoes, lentils, quinoa, dressing, 4 tablespoons parsley, and toss until combined.

    Taste and adjust for salt before serving. Optionally, add 2 ounces feta crumbled on top.

    Hands mixing lentil and quinoa salad in a white bowl

  • MAKE IT A MEAL: Turn quinoa lentil salad into a delicious meal by serving it on lettuce or watercress leaves, topped with a dollop of yogurt tahini sauce, and with a side of warm pita bread.