Preheat the oven to 425° F. Line two baking sheets with parchment paper.
Instant Pot lentils and quinoa
Add the lentils, quinoa, 1 ½ cups water, and broth. Cook at high pressure for 6 minutes, then do a 10-minute natural release. You may have some water left in the bottom of the pot, and that is fine. Just use a slotted spoon to dish up your lentils and quinoa, leaving any excess water in the pot.
Stovetop lentils and quinoa
Combine the rinsed lentils, quinoa, 2 cups water and vegetable broth in a large stovetop pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the lentils and quinoa have absorbed all of the water, uncovered, about 20 minutes. When the lentils and quinoa are tender, remove the pot from heat, cover, and let them steam for 10 minutes. Remove the lid and fluff with a fork.
Roast the vegetables
In a large bowl, toss together the sweet potato with 1 tablespoon of the olive oil and ¼ teaspoon of salt. Transfer to one of the baking sheets.
Add the broccoli and radish to the empty, large bowl. Add 1 tablespoons of olive oil and the remaining salt and pepper. Stir well to coat the vegetables. Space the broccoli and radish out evenly on the other parchment-lined baking sheet.
Place the baking sheet of sweet potato into the oven, and bake for 30-35 minutes.
Add the pan of broccoli and radish to the oven when you have 20 minutes left.
Make the citrus dressing
Add all of the dressing ingredients to your blender, and puree until smooth.
Make the miso peanut sauce
Place all ingredients in a medium bowl and whisk until the peanut butter and miso are completely dissolved. Alternatively, you can add all of the ingredients to a food processor or blender and blend until smooth.
Assemble the lentil quinoa salad
In a large bowl, add 2 tablespoons of the citrus dressing to the kale, and massage until it turns bright green.
Add half of the cooked lentils and quinoa, the remaining citrus dressing, the roasted sweet potato, and the chopped green onion. Serve warm or chilled.
Assemble the cruciferous bowls
Divide the leafy greens between four bowls. Add about 1 ½ cups of the lentil and quinoa mixture. Add ½ cup each of the broccoli and radish. Top with the pickled onions.
Spoon 2-4 tablespoons of the garlic ginger peanut sauce on top of each cruciferous bowl.
Sprinkle peanuts on top for some extra crunch.
I know, this looks like a lot, but remember that you are making two salads at once that will feed you for four lunches! Nutrition information is an average across the two different bowls. It also assumes that you use all of the peanut sauce, which you likely won't.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Course Main Course
Keyword lentils and quinoa
Lentil and quinoa salad recipes from Glue & Glitter, https://www.glueandglitter.com/lentil-quinoa-salad/