Quinoa Lentil Salad - Roasted Brussels Sprouts

The recipe Quinoa Lentil Salad - Roasted Brussels Sprouts can be made in roughly 45 minutes. This recipe serves 8. One portion of this dish contains around 12g of protein, 5g of fat, and a total of 223 calories. For 96 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Several people made this recipe, and 17720 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up sun dried tomato, juice of lemon, salt and pepper, and a few other things to make it today. It will be a hit at your Christmas event. It works well as a side dish. It is brought to you by A Spicy Perspective. With a spoonacular score of 100%, this dish is amazing. Similar recipes include Roasted Brussels Sprouts and Quinoa Salad, Roasted Brussels Sprouts with Quinoa + Pomegranate, and Quinoa Recipe With Roasted Brussels Sprouts, Leeks And Slivered.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.Meanwhile, cut the brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.Fluff the quinoa and lentils and move to a large bowl. Add the crispy brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm.

3. Remove from heat, but keep covered until ready to use.Meanwhile, cut the brussels sprouts in half and slice thin.

4. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper.

5. Bake for 20-25 minutes, until crispy.Fluff the quinoa and lentils and move to a large bowl.

6. Add the crispy brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste.

7. Serve immediately.

Nutrition Information:

covered percent of daily need