Quinoa Lentil Salad
Servings: 4 people
- 1½ pounds (900 grams) sweet potatoes peeled and cut into 1-inch cubes
- 1 can (240 grams) lentils 15-oz can or 1 ½ cups cooked or ⅔ cup dry lentils
- ⅓ cup (60 grams) quinoa uncooked, or 1 cup/150 grams cooked
- 4 tablespoons (25 grams) parsley chopped
- 4 ounces (100 grams) feta or non-dairy feta, optional
For the Dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 3 tablespoons (3 tablespoons) fresh lemon juice or more to taste
- 1 tablespoon (1 tablespoon) mustard American or Dijon
- 1 small clove (1 small clove) garlic grated
- 1 teaspoon (1 teaspoon) cumin ground
- 1 teaspoon (1 teaspooon) paprika
- ½ teaspoon (½ teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Peel and cube 1½ pounds sweet potatoes. Toss with olive oil, salt, and pepper on a baking tray. Roast for 20–30 minutes, until tender and golden.
- Cook Quinoa & Lentils: Rinse ⅓ cup quinoa and boil in salted water for 10 minutes. Drain and set aside. Rinse 1 can lentils or cook dry lentils until tender but firm.
- Make the Dressing: In a bowl or jar, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix the Salad: In a large bowl, combine quinoa, lentils, roasted sweet potatoes, 4 tablespoons parsley (chopped), and 4 ounces feta (optional). Add dressing and toss well. Adjust seasoning to taste.Serve on lettuce or watercress with a dollop of yogurt-tahini sauce and warm pita bread.
