Quinoa Lentil Salad


December 1, 2011

I got this incredible quinoa lentil salad from one of my favorite readers, Marie-Guy Maynard. I first connected with Marie-Guy after she left some comments on the facebook page and here on the site. Her family are big fans of the key lime pudding. We’ve been wonderful friends ever since, and she and her family have been amazing recipe testers for all my cookbooks. Read Marie-Guy’s story here.

I just served this quinoa lentil salad to some friends and it received rave reviews. This recipe is really quick and easy, and has a delightful freshness and surprising depth of flavor. Marie said she often adds in some feta. I added some chopped raw almonds and it was divine!

Marie-Guy’s message to you, “This quinoa lentil salad recipe is inspired (and of course I had to modify it) from a vegetarian cookbook I’ve had for a long time. It is wonderful as left-overs for lunch the next day. My kids absolutely love it! My eldest, the carnivore, even went back for more at 9pm one night and ate this over his usual ‘I’m-14-and-need-a-cereal-bowl snack-in-the-evening’ treat. I hope you will all enjoy this beautiful healthy salad as much as we did.”

This quinoa lentil salad is seriously delicious. Don’t miss it.

 

Quinoa Lentil Salad

This quinoa lentil salad with fennel is delicious with a surprising depth of flavor.

Prep Time 45 minutes
Total Time 45 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

Instructions

  1. In a large bowl, combine the lentils, olive oil, olives, onion, fennel, cranberries, 1 tablespoon of the lemon juice, oregano, and garlic, and allow these ingredients to marinate at room temperature for about 30 minutes.
  2. In a large bowl, combine the lentils, olive oil, olives, onion, fennel, cranberries, 1 tablespoon of the lemon juice, oregano, and garlic, and allow these ingredients to marinate at room temperature for about 30 minutes.
  3. Stir the quinoa, parsley, remaining 2 tablespoons of lemon juice, salt, and pepper into the lentil mixture, and combine well. Tweak lemon juice, salt, and pepper to taste, and serve family style. 
  4. Stir the quinoa, parsley, remaining 2 tablespoons of lemon juice, salt, and pepper into the lentil mixture, and combine well. Tweak lemon juice, salt, and pepper to taste, and serve family style. 

Recipe Notes

Recipe from Marie-Guy Maynard
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 13

  1. This was dinner tonight and is so yum, light, fresh and moorish. The cranberries were a nice surprise too. I will be having seconds next time 🙂

  2. This is an amazing recipe that my whole family absolutely loved. It even made it into the lunches the following day. I also served this to my girlfriends on our annual weekend getaway and only heard good things about it.
    It’s easy to make and will accompany beautifully any Holiday meal this season.
    Merry-Healthy-Yummy Christmas to all!!!

  3. This salad is so good. I have bought pre-made salads at the deli with quinoa in it, and love them for lunch. But after trying this one I will probably make all my quinoa from scratch. I added some finely chopped red bell pepper. So glad it made enough for more than just one day.
    Thanks for sharing.
    Lisa

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