Putzel Kitchen
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Red Lentils + Quinoa Salad with Roasted Beets + Squash

Autumn produce offers sweet, savory and bitter flavors that make a fabulous salad when combined.  The various colors, textures and taste are an absolutely delicious dish at this time of year.  Use the beet greens as lettuce and any colorful veggies such as carrots, cucumbers, peppers or radishes.

Layer the lentils + quinoa, roasted spiced beets + squash and colorful salad veggies in a wide-mouth ball jar.

This is perfect for a grab and go meal and makes a lovely rainbow in a jar presentation too.

Red Lentils + Quinoa


Yield: 8 servings
  • 1 cup quinoa, rinsed and drained
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup red lentils, rinsed and drained
  • 1 cup parsley chopped
  • 1 bunch green onions, white part only thinly sliced


  1. Bring 2 cups water to a boil.
  2. Add quinoa and a pinch of sea salt. Reduce heat to a simmer and cover 12 minutes (or until all water is absorbed).
  3. Remove from heat + let sit 15 minutes. Fluff with a fork.
  4. In a 4 quart pot, bring 3 cups water, bay leaf + 1 garlic clove to a boil.
  5. Add lentils and reduce heat to a simmer for 3-5 minutes. (Lentils should still have a bite to them so they are not mushy.) Drain any remaining water. Let cool.
  6. Once cooled combine with quinoa and mix in parsley, green onion and 1/4 cup honey mustard dressing.


serving size 1/2 cup

Honey Mustard Dressing


Yield: 6 servings
  • 1 cups olive oil
  • ¾ cups white balsamic or apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1 garlic clove
  • to taste sea salt
  • to taste freshly ground black pepper


Blend all ingredients together in a blender.


3 ounces per serving

Roasted Spiced Beets + Squash


Yield: 8 servings
  • 4 delicata squash, halved and seeded
  • 4 large beets, peeled and cut into small pieces or slices
  • 2 T olive oil
  • 1 T za'aatar spice
  • 1 tsp cinnamon


  1. Preheat oven to 425 degrees F.
  2. Line 2 sheet pans with parchment paper or a silat.
  3. Slice squash halves into 1/4' moon shapes and place in a medium size mixing bowl. Mix in 1 T oil and cinnamon.
  4. Place beets in a separate bowl and mix in 1 T oil and za'aatar.
  5. Spread squash on one baking sheet and beets on the other.
  6. Bake 20-25 minutes or until fork tender.

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