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broccoli and cauliflower salad with crispy lentils and crispy quinoa

Roasted Broccoli Cauliflower Salad - With Crispy Lentils and Quinoa

A super delicious winter salad with all the falvors and textures!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Servings 2 servings

Ingredients
  

  • 1/2 broccoli head
  • 1/2 a cauliflower
  • 1 medium red onion
  • 1/2 cup quinoa
  • 1 can brown lentils
  • Olive oil to taste
  • salt to taste
  • paprika to taste
  • dry thyme to taste
  • Dressing
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp tahini
  • 1 1/2 tbsp lemon juice
  • 2 tsp mustard
  • 1 tsp agave syrup
  • Salt and pepper
  • Water to thin

Instructions
 

  • Start by cooking 1/2 cup of quinoa with double the amount of water according to the package instructions.
  • Prepare the Ingredients: Preheat your oven to 200°C (400°F). Cut 1/2 a broccoli and 1/2 a cauliflower into small florets. Slice 1 medium red onion into chunks. I used part of the stem and some cauliflower leaves too.
  • Arrange on a Baking Tray: Spread the broccoli, cauliflower, and red onion on a large baking sheet. Drizzle with some olive oil, paprika, dry thyme and sprinkle with salt. Toss to coat evenly.
  • Drain and rinse 1 can of brown lentils, then pat them dry with a clean kitchen towel to ensure they crisp up.
  • Spread them on another baking tray. Do the same for the cooked quinoa. Toss with a bit of olive oil and a pinch of salt. I used two small trays.
  • Place all trays in the oven. Roast for 30-35 minutes, stirring everything every 10 minutes to ensure even browning. Do keep an eye on the lentils and quinoa as they could burn. Swap the upper tray with the lower tray halfway to ensure even cooking and that the quinoa and lentils don't burn. The vegetables should be tender with crispy edges, and the lentils and quinoa should turn golden and crunchy.
  • While the vegetables and grains are roasting, whisk together 1 1/2 tbsp olive oil, 1 1/2 tbsp tahini, 1 1/2 tbsp lemon juice, 2 tsp mustard, 1 tsp agave syrup, and salt and pepper in a small bowl. Add water, a tbsp at a time, until the dressing reaches your desired consistency.
  • Once everything is roasted, combine the vegetables, lentils, and quinoa in a large mixing bowl. Drizzle the tahini mustard dressing over the top and toss gently to coat.
  • Transfer the salad to a serving dish and enjoy it warm, at room temperature, or chilled.
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