Crunchy Lentil and Quinoa Salad with Roasted Vegetables

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

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

Enjoy a vibrant, protein-packed vegan salad featuring tender lentils and nutty quinoa tossed with savory chunks of seitan, complemented by a medley of roasted vegetables. Accented with a drizzle of olive oil and a sprinkle of crunchy hemp seeds, this salad delivers a delightful mix of textures and Mediterranean-inspired flavors.

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NUTRITION

435kcal
Protein
37g
Fat
11.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (~100g)

1/4 cup cooked Quinoa (~43g)

100g Seitan

1 serving roasted mixed vegetables (~150g)

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Chop carrots, zucchini, red bell pepper, red onion, and cherry tomatoes into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the salad base by combining cooked lentils and quinoa in a large bowl.

  • 4

    Dice the seitan into small cubes and add to the bowl.

  • 5

    Once the vegetables are roasted, allow them to cool for a few minutes before tossing them into the salad.

  • 6

    Drizzle a teaspoon of olive oil over the salad, and sprinkle with hemp seeds. Gently toss everything together.

  • 7

    Season with additional salt, pepper, or a squeeze of lemon juice if desired, and serve immediately.

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

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

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Salad with Roasted Vegetables

Enjoy a vibrant, protein-packed vegan salad featuring tender lentils and nutty quinoa tossed with savory chunks of seitan, complemented by a medley of roasted vegetables. Accented with a drizzle of olive oil and a sprinkle of crunchy hemp seeds, this salad delivers a delightful mix of textures and Mediterranean-inspired flavors.

NUTRITION

435kcal
Protein
37g
Fat
11.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (~100g)

1/4 cup cooked Quinoa (~43g)

100g Seitan

1 serving roasted mixed vegetables (~150g)

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Chop carrots, zucchini, red bell pepper, red onion, and cherry tomatoes into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the salad base by combining cooked lentils and quinoa in a large bowl.

  • 4

    Dice the seitan into small cubes and add to the bowl.

  • 5

    Once the vegetables are roasted, allow them to cool for a few minutes before tossing them into the salad.

  • 6

    Drizzle a teaspoon of olive oil over the salad, and sprinkle with hemp seeds. Gently toss everything together.

  • 7

    Season with additional salt, pepper, or a squeeze of lemon juice if desired, and serve immediately.