Lentil and Quinoa Power Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Roasted Vegetables

A vibrant, nutrient-packed salad featuring earthy lentils and fluffy quinoa combined with an assortment of tender roasted vegetables and crunchy chickpeas, all dressed in a zesty lemon vinaigrette. This wholesome dish offers a satisfying mix of textures and flavors perfect for a midday power boost.

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NUTRITION

297kcal
Protein
16.9g
Fat
3.1g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (100g)

1/3 cup cooked Quinoa (70g)

1/2 cup roasted mixed Vegetables (75g)

2 Tbsp roasted Chickpeas (30g)

1 Tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped bell pepper, zucchini, and red onion with a light mist of water, salt, and pepper, then spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    In a large bowl, combine the cooked lentils and quinoa.

  • 3

    Add the roasted vegetables and roasted chickpeas to the bowl.

  • 4

    Drizzle with lemon juice, add salt and pepper to taste, and toss gently to combine all ingredients.

  • 5

    Serve warm or at room temperature for a refreshing, nutrient-packed lunch.

Lentil and Quinoa Power Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Roasted Vegetables

A vibrant, nutrient-packed salad featuring earthy lentils and fluffy quinoa combined with an assortment of tender roasted vegetables and crunchy chickpeas, all dressed in a zesty lemon vinaigrette. This wholesome dish offers a satisfying mix of textures and flavors perfect for a midday power boost.

NUTRITION

297kcal
Protein
16.9g
Fat
3.1g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (100g)

1/3 cup cooked Quinoa (70g)

1/2 cup roasted mixed Vegetables (75g)

2 Tbsp roasted Chickpeas (30g)

1 Tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped bell pepper, zucchini, and red onion with a light mist of water, salt, and pepper, then spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    In a large bowl, combine the cooked lentils and quinoa.

  • 3

    Add the roasted vegetables and roasted chickpeas to the bowl.

  • 4

    Drizzle with lemon juice, add salt and pepper to taste, and toss gently to combine all ingredients.

  • 5

    Serve warm or at room temperature for a refreshing, nutrient-packed lunch.