Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free.
Original recipe found on OhSheGlows.com.
We’ve been seeing the tender, young asparagus in the markets lately and have been looking for a Spring-Forward dish that’s packed with protein and fiber-rich yumminess. We also have been obsessed with Trader Joe’s already-cooked French lentils! They’re also tender and low maintenance, which is something we love! Use this as a side dish or a main meal! Cooked quinoa would also be equally yummy in this meal!
Yield 4 servings | Prep time 25 Minutes | Cook time 30 Minutes
FOR THE SALAD:
- 2 1/2 cups Trader Joe’s cooked French lentils
- 2 cups cooked quinoa
- 1 bunch asparagus, ends broken off and chopped
- 1/2 medium red onion, diced (about 1 1/2 cups)
- 1 tablespoon extra virgin olive oil, divided
- handful minced fresh dill, for garnish (optional)
FOR THE DRESSING (makes 2/3 cup):
- 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
- 2 tablespoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 3-4 tablespoons fresh lemon juice, to taste
- pinch or two fine grain sea salt or pink salt
- Preheat the oven to 425F and line baking sheet with parchment paper.
- Open bag of lentils and season with salt (such as Herbamare).
- Place the asparagus on baking sheet (and the red onion if you prefer to roast it) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
- Roast for 12-15 minutes. Add roasted veg into a large bowl along with the cooked quinoa and lentils and gently toss to combine.
- Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It’s definitely a dressing you can play around with!
- Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.