PCC Lentil, Quinoa and Roasted Vegetable Salad | PCC Natural Markets

PCC Lentil, Quinoa and Roasted Vegetable Salad

Serves: 4

Yield: 1 hour

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Cook the quinoa

Bring 2 cups of water to a boil over high heat, and dissolve 1/2 teaspoon salt in the hot water. Add quinoa, adjust the heat to medium low, cover the pot, and simmer until water is absorbed, about 20 minutes. Fluff with fork and let cool in refrigerator.

Cook the lentils

Bring 4 cups of water to a boil over high heat and dissolve 1/2 teaspoon of salt in the hot water. Add lentils, cumin and cinnamon and cover the pot. Adjust the heat to medium low and simmer until tender, about 30 minutes. Drain excess liquid but do not rinse. Cool.

Roast the vegetables

Preheat oven to 400˚ F. Lightly coat peppers, onions, squash and mushrooms with 1 tablespoon oil. Roast for 6 to 8 minutes, until some liquid has been released and vegetables have begun to soften and change color. Let cool.

When the grains and vegetables are cool, toss together with remaining olive oil and oregano. Adjust seasoning to taste.


Any seasonal vegetable may be used to substitute for the peppers, mushroom, onions and summer squash. Aim for a total of 2 pounds of vegetables before any peeling, seeding or chopping.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: lentils, quinoa, summer squash


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