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Creamy Curried Lentil and Quinoa Salad with Roasted Chickpeas and Potatoes
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A delicious Indian Spiced Salad packed with plant based protein, and my very own Tahini dressing! -@thewhiskaddict

Details

Prep time 10mins
Cook time 1hr
Serves or Makes: 4
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Recipe

For Creamy Curried Lentils and Quinoa

ingredients

  • 2 tablespoons Olive Oil
  • 1 teaspoons Cumin Seeds
  • 1 finely chopped Serrano Pepper
  • 5 cloves minced garlic
  • 1 medium finely chopped Onion
  • 1 small finely chopped Tomato
  • 1 tablespoons Tomato Paste
  • 1 teaspoons Cayenne Pepper
  • 1 teaspoons Coriander Powder
  • 1 teaspoons Curry Powder
  • 1/ 4 teaspoons Turmeric Powder
  • Salt to Taste
  • 1/ 2 cups washed and rinsed Red Lentils
  • 1 cups rinsed Quinoa
  • 3 cup Water/ Vegetable Stock
  • 2 tablespoons fresh chopped Cilantro

For Creamy Curried Lentils and Quinoa

Method

  • Step 1

    On a medium-high flame, in a heavy bottom pan add butter and oil. Let it heat and add cumin seeds. let them splutter.

  • Step 2

    Now add chopped green chilies and minced garlic. let it cook until the raw aroma of garlic is gone.

  • Step 3

    Next, add the diced onions. let them cook until transparent and golden brown. Add salt to accelerate the cooking of onions.

  • Step 4

    Add tomatoes and tomato paste. add the spices and give everything a mix and let it cook.

  • Step 5

    Now add washed and rinsed red lentils. Next add in rinsed quinoa. Give everything a mix. Add salt to taste. Add water. Let it simmer on low until lentils and quinoa are cooked.

For Roasted Chickpeas

ingredients

  • 20 ounces drained and rinsed Chickpeas
  • 1 tablespoons Olive Oil
  • 1 teaspoons Cayenne Pepper
  • 1/ 2 teaspoons Garam Masala
  • 1 teaspoons Garlic Powder
  • 1/ 2 teaspoons Granulated Onion Powder
  • Salt

For Roasted Potatoes

ingredients

  • 12 halved, washed and dried Baby Potatoes
  • 1 tablespoons Olive Oil
  • 1 teaspoons Garlic Powder
  • 1/ 2 teaspoons Granulated Onion Powder
  • Salt

For Roasted Chickpeas and Potatoes

Method

  • Step 1

    Preheat the oven at 400F.

  • Step 2

    In 2 separate baking trays, add chickpeas and halved baby potatoes.

  • Step 3

    Add olive oil and spices according to the list of ingredients for chickpeas and potatoes separately.

  • Step 4

    Now place both the trays in the middle baking rack in the oven for 45 mins. You want to cook until potatoes are golden brown and chickpeas crisp up.

For Creamy Tahini Dressing

ingredients

  • 1/ 3 cup Olive Oil
  • 1/ 2 cup homemade or store bought Tahini
  • 1/ 3 cup vegan/dairy free Mayonnaise
  • 1 teaspoons Garlic Powder
  • 1 teaspoons Granulated Onion Powder
  • Salt
  • 1 tablespoons Just Date Syrup/ Sweetener of your Choice
  • 1/ 4 cup chilled Water
  • 4 cups Mixed Greens

For Tahini Dressing

Method

  • Step 1

    Add olive oil, tahini, mayo, seasonings, just date syrup or any sweetener of your choice and salt in a bowl. Give everything a mix.

  • Step 2

    Now add chilled water. Give everything a thorough mix.

Assemble the Salad

Method

  • Step 1

    Place the greens on the plate.

  • Step 2

    Add the lentils and quinoa.

  • Step 3

    Next, add in the roasted Chickpeas and potatoes.

  • Step 4

    Drizzle the dressing generously on the top

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