Lentil and quinoa salad

    Lentil and quinoa salad

    (35)
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    1hr


    1 person made this

    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!

    Ingredients
    Serves: 12 

    • For the salad
    • 190g dried lentils
    • 2 bay leaves, divided (optional)
    • water to cover
    • 475ml water
    • 170g quinoa
    • 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

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. Mix toasted walnuts, cranberries, feta cheese, and spring onion into lentil and quinoa salad. Toss to coat. Chill for about 1 hour before serving.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (35)

    by
    3

    A very nice salad that tasted better the longer I left it to sit in the fridge. It even pleased the pickiest eater in my family. I had to make a couple of variations. I used toasted almonds instead of walnuts and goat cheese instead of feta. You will find so many different flavours and textures in this salad it really is a new discovery with every bite. I mixed up the dressing and let the cranberries soak in it while I prepared the quinoa and lentils and this plumped up the dried berries so they became nice and soft when the salad was ready. This is a good recipe to use when you need a prepare ahead meal in one. Thank you CleiaBelia for sharing this recipe.  -  01 May 2015  (Review from Allrecipes US | Canada)

    by
    3

    Excellent salad! Very high in protein, fibre and iron. I added red peppers to the salad and a little garlic to the dressing. Yum! Worth a try!  -  23 Jan 2015  (Review from Allrecipes US | Canada)

    by
    1

    The bf and I loved this. I made some changes based on what I had on hand and personal preferences: less oil (1 tbsp), no honey, more lemon juice and vinegar, raisins instead of cranberries, and added a chopped granny smith apple and roasted brussels sprouts. I will be making this again!  -  22 Jul 2016  (Review from Allrecipes US | Canada)

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