Creamy Curried Lentil Quinoa Salad with Roasted Chickpeas and Potatoes

It is cloudy today, and we have binged on all our unhealthy favorites for days now in this quarantine. So today, my family surprisingly asked for something healthy for lunch. My mum loves salads, and I wanted to make her the best salad. On the other hand, my hubby is not huge fan of salads. He expects the salad to be 11/10 to approve and suit his palate. So I managed to do some brainstorming to bring some deliciousness for our lunch today.

Creamy Curried Lentil Quinoa with Mixed Greens, Roasted Chickpeas and Potatoes

This Quinoa salad sure sounds a lot of work, but trust me its not. It is delicious and super yum. This salad is nutritious with protein, fibre, carbs and good fats.

Is this Quinoa Salad Vegan?

This Salad is not vegan. But can be made vegan. All you need to swap is Vegan Butter to cook the quinoa and Vegan Mayo for the dressing. See, told ya, its legit easy to make it vegan.

Ingredients for this Creamy Curried Lentil Quinoa Salad with Roasted Chickpeas and Potatoes

For Creamy Curried Quinoa and Lentils
  • Unsalted Butter – To make the quinoa and lentils rich and creamy I like to use unsalted butter for good fats.
  • Olive Oil – I like to mix butter and olive oil for this recipe for good healthy fats. You can just use olive oil if you would like.
  • Cumin Seeds – For tempering and earth flavor.
  • Serrano Pepper – I am using serrano pepper with the seeds finely diced, but you can use any fresh green/red chillies you have on hand seeded or deseeded as per you heat tolerance.
  • Minced Garlic – Mince 5-6 big cloves of garlic for the delicious earthy flavor.
  • Finely Diced Onions – 1 onion finely diced
  • Small Diced Tomato – 1 small tomato diced
  • Tomato Paste – 1 Tbsp tomato paste for its tart flavor and beautiful color
  • Indian Spices – 1 Tsp Curry Powder, 1 Tsp Cayenne Pepper, 1 Tsp Coriander Powder and 1/4 Tsp Turmeric Powder
  • Red Lentils – Because they are everyone’s favorite, they cook fast and they are delicious.
  • Quinoa – You can use any quinoa you want, I am using royal black quinoa.
  • Salt
  • Water

For Roasted Chickpeas

  • Chickpeas – 1 can 15.5oz of Chickpeas rinsed and drained.
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Garam Masala
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Granulated Onion
  • Salt
For Roasted Potatoes
  • 10-12 Red and White Baby Potatoes halved
  • 1 Tsp Italian Seasoning
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Salt
For Creamy Tahini Dressing
  • 1/3 Cup Olive Oil
  • 1/2 Cup Tahini
  • 1/3 Cup Mayo
  • 1 Tsp Garlic Powder
  • 1 Tsp Granulated Onion
  • Salt
  • 1/4 Cup Chilled Water.
Creamy Curried Lentil Quinoa with Mixed Greens, Roasted Chickpeas and Potatoes

Creamy Curried Lentil Quinoa Salad with Roasted Chickpeas and Potatoes

Recipe by Aayushi Patel- The Whisk AddictCourse: AmericanCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calorieskcal

This is a super flavorful Indian spices inspired delicious protein packed quinoa salad loved by my family. I add my creamy Tahini dressing to this & Voila!

Ingredients

  • For Creamy Curried Quinoa and Lentils
  • 1 Tbsp Unsalted Butter

  • 1 Tbsp Olive Oil

  • 1 Tsp Cumin Seeds

  • 1 Finely Diced Serrano Pepper

  • 5-6 Garlic Cloves Minced

  • 1 Medium Onion Finely Diced

  • 1 Small Tomato Diced

  • 1 Tbsp Tomato Paste

  • 1 Tsp Cayenne Pepper

  • 1 Tsp Coriander Powder

  • 1 Tsp Curry Powder

  • 1/4 Tsp Turmeric

  • Salt

  • 1/2 Cup Red Lentils (Masoor Dal)

  • 1 Cup Rinsed Quinoa

  • 3-4 Cups of Water/ Vegetable Stock

  • 2 Tbsp Freshly Chopped Cilantro

  • For Roasted Chickpeas
  • 1 Can 15.5oz Chickpeas drained and rinsed

  • 1 Tbsp Olive Oil

  • 1 Tsp Cayenne Pepper

  • 1/2 Tsp Garam Masala

  • 1 Tsp Garlic Powder

  • 1/2 Tsp Granulated Onion

  • Salt

  • For Roasted Potatoes
  • 10 – 12 Red and White Baby Potatoes

  • 1 Tbsp Olive Oil

  • 1 Tsp Garlic Powder

  • 1/2 Tsp Granulated Onion

  • Salt

  • For Creamy Tahini Dressing
  • 1/3 Cup Olive Oil

  • 1/2 Cup Tahini

  • 1/3 Cup Mayo

  • 1 Tsp Garlic Powder

  • 1 Tsp Granulated Onion

  • Salt

  • 1 Tbsp Just Date Syrup

  • 1/4 Cup Chilled Water

  • 4 cups Mixed Salad Greens

Directions

  • For Creamy Curried Quinoa and Lentils
  • On a medium high flame, in a heavy bottom pan add butter and oil. Let it heat and add cumin seeds. let them splutter.
  • Now add chopped green chillies and minced garlic. let it cook until the raw aroma of garlic is gone.
  • Next add the diced onions. let them cook until transparent and golden brown. Add salt to accelerate the cooking of onions.
  • Add tomatoes and tomato paste. add the spices and give everything a mix and let it cook.
  • 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 and Potatoes
  • Preheat the oven at 400F.
  • In 2 separate baking trays, add chickpeas and halved baby potatoes.
  • Add olive oil and spices according to the list of ingredients for chickpeas and potatoes separately.
  • 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
  • Add olive oil, tahini, mayo , seasonings, just date syrup or any sweetener of your choice and salt in a bowl. Give everything a mix.
  • Now add chilled water. Give everything a thorough mix.
  • Assembe the Salad on the plate
  • Place the greens on the plate.
  • Add the lentils and quinoa.
  • Next add in the roasted Chickpeas and potatoes .
  • Drizzle the dressing generously on the top

Notes

  • To make the cooking faster. Prep all the ingredients first. Preheat the oven at 400F. And get the baking trays for chickpeas and potatoes ready. place them in the oven for 45 mins. Now start cooking the quinoa on the stove. Everything will be ready in 45 mins and serve warm.
 

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