About this recipe:This filling salad is packed with flavour and goodness. Besides lentils and quinoa, it has toasted walnuts, dried cranberries, feta cheese and spring onions. It's so bright and colourful that it makes a great choice for parties. Leftovers make a great packed lunch!
For the salad
190g dried lentils
2 bay leaves, divided (optional)
water to cover
For the dressing
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
1/4 teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
60g coarsely chopped walnuts, toasted
60g dried cranberries, or to taste
75g feta cheese, crumbled
1 spring onion, finely chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to the boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
In a saucepan, bring 475ml water, quinoa and remaining bay leaf to the boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
Mix toasted walnuts, cranberries, feta cheese, and spring onion into lentil and quinoa salad. Toss to coat. Chill for about 1 hour before serving.