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:

8 oz. brussels sprouts

3/4 tsp. curry powder

1 1/4 cup dried lentils, any color

1/2 lemon, juiced

2 Tb. olive oil

2/3 cup dried quinoa

Salt and pepper

1/2 cup chopped scallions

1 cup thinly sliced shallots (about 3-4)

1/2 cup DeLallo Sun-Dried Peppers, chopped

3 cups water

Equipment:

oven

pot

baking sheet

bowl

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:

Quickview
243k Calories
12g Protein
5g Total Fat
39g Carbs
99% Health Score
Limit These
Calories
243k
12%

Fat
5g
8%

  Saturated Fat
0.69g
4%

Carbohydrates
39g
13%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
229mg
10%

Get Enough Of These
Protein
12g
25%

Vitamin K
70µg
67%

Fiber
13g
53%

Folate
206µg
52%

Manganese
1mg
51%

Vitamin C
32mg
39%

Vitamin B1
0.41mg
27%

Phosphorus
264mg
26%

Iron
4mg
25%

Potassium
833mg
24%

Magnesium
93mg
23%

Vitamin B6
0.42mg
21%

Copper
0.4mg
20%

Zinc
2mg
15%

Vitamin B5
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B3
1mg
10%

Vitamin E
1mg
9%

Selenium
4µg
7%

Vitamin A
352IU
7%

Calcium
62mg
6%

covered percent of daily need
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