Batch-Cooked Lentil Quinoa Roasted Veggie Salad

"Lentil and Quinoa Salad with Roasted Vegetables Protein-packed lentils and quinoa with roasted veggies"

DG-8682016

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2/13/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Protein-packed lentils and quinoa with roasted potatoes and veggies, batch-prepped for easy, nutritious meals supporting muscle health and low sodium.

batch high-protein low-sodium meal-prep vegetarian whole-food

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Name: Batch-Cooked Lentil Quinoa Roasted Veggie Salad
Yield: 8
Ingredients: 2 1/2 cups dry green or brown lentils; 1 1/4 cups dry quinoa; 6 cups low-sodium vegetable broth; 3 medium yellow potatoes, peeled and diced (about 24 oz); 2 medium red bell peppers, seeded and diced; 2 medium zucchinis, diced; 2 small red onions, cut into wedges; 5 tablespoons olive oil; 2 1/2 teaspoons ground cumin; 1 1/4 teaspoons smoked paprika; 3/4 teaspoon black pepper; 1/2 cup chopped fresh parsley; 1/2 cup chopped fresh cilantro; Juice of 3 lemons (about 6 tablespoons); 3 tablespoons apple cider vinegar; 3 teaspoons Dijon mustard; 3 garlic cloves, minced; 1/2 cup crumbled feta cheese (optional for omnivore preference)

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