Nutrition per serving:
Rocket (Arugula) Grilled Veggie Salad
•¼ cup (45g) dried quinoa
•¼ cup (48g) green lentils
•1 cup of water
•½ large red onion
•½ large sweet potato
•2 medium beetroot
•4 cups (100g) rocket
•pinch of salt and pepper
•½ tsp. olive oil
•1 ½ tbsp. extra virgin olive oil
•1 ½ tbsp. lemon juice (freshly squeezed if possible)
•⅛ tsp. Dijon grain mustard
•½ tsp. agave syrup or maple syrup
•⅛ tsp. dried tarragon leaves
•1 small clove garlic
Preheat the oven to 400°F (200°C).
Peel and cut the sweet potatoes, red onion and beetroot into large bite sized pieces and place into a medium bowl with ½ teaspoon of oil and a pinch of salt and pepper.
Lay the vegetables onto a baking sheet lined with parchment paper and place into the oven for 20-25 minutes until the sweet potato has softened.
Add the quinoa and green lentils to a saucepan with 1 cup of water and pinch of salt. Bring to the boil. Reduce the heat to low and simmer gently, covered with a lid for 15-20 minutes until all the water has been absorbed and the lentils are soft.
While everything is cooking, make up your dressing. Add the minced garlic, lemon juice, Dijon mustard, maple syrup, tarragon leaves, and olive oil. Mix well to combine and set aside.
When the quinoa and vegetables have cooked, assemble your salad. Place the rocket into a serving bowl and top with the warm quinoa, lentils and vegetables. Toss with the salad dressing and serve immediately.
Tip: Alternatively, wait until the vegetables and quinoa are cold and then mix in the rocket to keep it from wilting. To serve the next day, keep the salad dressing separate and dress the salad only when ready to serve.