Lentil quinoa salad with roasted beets & basil sprouts



Yummmm!! I was inspired by this recipe. This is what I did:

1 cup quinoa
1 cup lentils
Several bunches beets
Olive oil
Spices, salt, pepper
Baby spinach
Baby greens/ sunflower sprouts
Pumpkin seeds
Olive oil & balsamic vinegar

rinse, simmer in 2 cups water for ~15 min until liquid is absorbed

rinse, cover with water, simmer until tender but al dente…don’t want mushy lentils for salad! Different varieties cook differently so if you aren’t sure just google it but it’s hard to mess up lentils just keep an eye on them! I used French which are the little ones because that’s what I had but brown is probably best & simplest for salad.

Preheat oven to 375 (depending on your oven and your preferences you could slow roast them at a lower heat or crisp them up at a higher heat…anything between 250 and 425 should work just keep an eye on them to determine the time).
I used one bunch of red & one bunch of golden…one bunch was 3 medium-sized beets. Clean, peel & chop off the yucky parts, reserve the greens for smoothies, juice, salads, or sautés. Chop into bite-sized pieces. Toss with a little olive oil, salt, pepper, and herb/spice blend of your choice (I used Bragg’s sprinkle). Roast until tender, tossing & stirring & checking for doneness every so often. Depending on the heat & oven & your preferences it will take 20-45 minutes.

Fill your bowl with baby spinach. Then add the baby greens (pictured above). You could definitely leave these out or substitute with some other sprouts if you can’t find them and just do mixed greens or spinach or whatever you like, but I love these! I happen to have a friend who works for this farm. They sell them at my local Whole Foods. They offer many different varieties and they are all good. I had never tried the basil blend before and YUM! Plus they are super nutritious!! (Can’t wait for tomato season I’ll definitely be doing a tomato basil avocado balsamic vinegar salad with the basil blend!)

Add the quinoa, lentils, and beets (I do about 1/2 cup of each per entree salad).

Then sprinkle with 1-2 T pumpkin seeds per serving and drizzle with extra virgin olive oil and good quality balsamic vinegar.

This is easy & delicious!!! The whole recipe makes several servings. Enjoy!!

This entry was posted in Recipes, Salads and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s