Fresh and Colorful Quinoa & Lentil Salad

1. Cook the Quinoa:
   • In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool.
2. Roast the Sweet Potato:
   • Preheat your oven to 400°F (200°C). Toss the diced sweet potato in a little olive oil, sea salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, or until tender and slightly crispy. Let it cool.
3. Prepare the Vegetables:
   • While the quinoa and sweet potato are cooking, chop the Roma tomatoes, avocados, red onion, cucumbers, romaine lettuce, red, yellow, and green bell peppers, cilantro, and kale. Place them all in a large mixing bowl.
4. Cook the Lentils:
   • If not already cooked, prepare the lentils according to package instructions. Drain any excess water and let them cool before adding them to the salad.
5. Mix the Salad:
   • Add the cooked quinoa, roasted sweet potato, and lentils to the bowl with the chopped vegetables. Gently toss to combine.
6. Prepare the Dressing:
   • In a small bowl, whisk together the lemon juice, olive oil, agave syrup, sea salt, onion powder, oregano, and basil. Adjust seasoning to taste.
7. Dress the Salad:
   • Pour the dressing over the salad and toss well to ensure everything is evenly coated.
8. Serve:
   • Serve the salad immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld. This salad can be enjoyed as a main dish or a side.

Tips:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Variations: Feel free to add other vegetables like carrots, beets, or spinach, or substitute the lentils with chickpeas for a different flavor profile.
• Serving Suggestion: This salad pairs wonderfully with a slice of crusty bread or as a side to a protein-rich main course like grilled tofu or tempeh.

This Quinoa & Lentil Salad is not only visually appealing but also incredibly nutritious, providing a good balance of protein, fiber, and healthy fats. It’s a perfect dish to enjoy for lunch, dinner, or as a healthy addition to any gathering!

Nutrition Information (Per Serving):

• Calories: 250 kcal
• Total Fat: 10 g
  • Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 190 mg
• Total Carbohydrates: 34 g
  • Dietary Fiber: 8 g
  • Sugars: 5 g
• Protein: 7 g
• Vitamin A: 60% DV
• Vitamin C: 100% DV
• Calcium: 6% DV
• Iron: 15% DV

Notes:

• Calories and fat content come primarily from the avocados, olive oil, and quinoa, which provide healthy fats and energy.
• Carbohydrates are contributed by the quinoa, sweet potato, and vegetables, offering a mix of complex carbs and natural sugars.
• Dietary fiber is high due to the inclusion of quinoa, lentils, vegetables, and leafy greens, which aid in digestion and promote satiety.
• Protein is moderate, thanks to the quinoa and lentils, making this salad a good option for a balanced meal.

This information is approximate and may vary based on specific ingredient brands or portion sizes used in the recipe.