Warm Lentil & Quinoa Salad
Every jewelled bite of this salad is a treasure trove of delights. From earthy quinoa to sweet carrots; tasty lentils to rich nutty roasted almonds and creamy fetta cheese, it’s all going on. Roasting carrots is so easy, but transforms their flavour in a very special way. This dish is so good that you’ll want to make it again and again.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
carrots
½ cup
quinoa
1
red onion
1 tin
lentils
½
lemon
½ bunch
parsley
¼ cup
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 block
fetta cheese
(Contains Milk;)
½ tsp
cumin
1 bag
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel the carrots and cut them into batons. Rinse the quiona well and drain and rinse the lentils. Finely chop the red onion. Roughly chop the parsley and roasted almonds. Juice the lemon and crumble the fetta cheese.
Toss the carrot in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 20 minutes or until the carrot is tender and golden.
Meanwhile, add the quinoa to a medium saucepan with double the amount of water and bring to the boil. Cover and reduce to a medium-low heat. Simmer gently for 12-15 minutes or until the quinoa is tender. Drain really well.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the onion is soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Add the lentils and cook for 1 minute, stirring, or until heated through. Add the lemon juice and then remove from the heat.
Add the quinoa, carrot, parsley, baby spinach, roasted almonds and fetta cheese to the lentil mixture and toss to combine well. Season to taste with salt and pepper.
Divide the carrot and lentil salad between plates.