Everything i want to eat quinoa and lentil salad

Savor the flavors in this nutritious quinoa and lentil salad. Packed with protein and zesty herbs, a refreshing addition to your menu.

Ingredients:

• 1/4 cup tart dried cherries
• 2 tablespoons apple cider vinegar
• 3/4 cup dried brown lentils, rinsed
• 3 garlic cloves, divided
• 3/4 cup quinoa, rinsed
• 1 small/reasonably-sized sweet potato, peeled and cut into 1/4-inch cubes
• 1 small/reasonably-sized butternut squash, peeled and cut into 1/4-inch cubes
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• Olive oil, for roasting and seasoning
• Salt and pepper, for roasting and seasoning
• one 8-ounce package tempeh, cut in half widthwise, then cut into very thin (1/8-inch) strips
• 1 slice stale wheat bread, crumbled into small bits
• 1 handful sesame seeds
• 1/2 cup toasted sunflower seeds
• 1/3 cup chopped toasted pistachios
• 2 scallions, green parts only, finely chopped
• 1/2 cup crumbled ricotta salata
• Freshly squeezed lemon juice, for seasoning (you'll want at least 1 tablespoon)
• 1 avocado, cubed

Instructions:

1. Heat the oven to 425°F. Place the dried cherries, apple cider vinegar, and 2 tablespoons of hot water in a small bowl. Allow the cherries to soak while you continue with the next steps.
2. Combine lentils, 1 1/2 cups of water or vegetable broth, 1 crushed garlic clove, and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then lower the heat and simmer uncovered for 20 to 30 minutes until the lentils are cooked but still firm. Add more water if needed to keep the lentils just covered.
3. In a different small saucepan, put the quinoa and 1 1/2 cups of water. Boil, then reduce the heat, cover, and let it simmer for 15 minutes until the quinoa is cooked (it should be translucent with a white circle around the germ).
4. While the grains and legumes are cooking, prepare the vegetables. Mix the squash and sweet potatoes with coriander, paprika, cayenne, 2 minced garlic cloves, and 1 to 2 tablespoons of olive oil. Spread them on a baking sheet lined with parchment paper and bake for roughly 30 minutes, flipping them occasionally until they are crispy and browned in spots.
5. Get the tempeh ready! Slice the block into thin strips (1/8 inch thick). Fry the tempeh in a pan with a little olive oil until brown and crispy on both sides. You may need to do this in batches. Drain on paper towels.
6. Toast the bread pieces in the remaining tempeh oil until they are crunchy and crispy.
7. Now it's time to put everything together. In a large bowl, mix the roasted vegetables, quinoa, lentils, drained cherries, fried tempeh, bread pieces, sesame seeds, scallions, sunflower seeds, pistachios, and cheese. Season with lemon juice, olive oil, salt, and pepper. Gently place avocado cubes on top and sprinkle with a bit more salt.
8. Give yourself a well-deserved treat for all your hard work!

Summary:

• Calories: 3465 kcal
• Fat: 166 g
• Protein: 152 g
• Carbs: 386 g
• Potassium: 7467 mg
• Magnesium: 1174 mg