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
Calories 775 kcal
Ingredients
- 2 cups cooked green lentils
- 1/2 cup (120ml) extra-virgin olive oil
- 1/2 cup (80g) chopped pitted olives
- 1/2 cup (75g) diced red onion
- 1/2 cup (80g) sliced or diced fennel
- 1/2 cup (70g) dried cranberries
- 3 tablespoons (45ml) fresh lemon juice
- 1 teaspoon (4g) minced garlic (1 clove)
- 2 cups (260g) cooked quinoa
- 1 cup (140g) blanched slivered almonds
- 1/2 cup (25g) finely chopped flat leaf parsley
- 1 teaspoon (6g) Celtic sea salt, plus more to taste
- 1/8 teaspoon (0.25g) freshly ground black pepper, plus more to taste
Instructions
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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.
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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.
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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.
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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
Comments 13
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 🙂
I know! Isn’t this salad AMAZING! Thanks Marie 🙂
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!!!
What a good idea to add almonds. I’ll have to try it that way next time. Thanks for sharing!!
Oh! I am so glad you found your way here through this recipe. Welcome 🙂
Very nice! I reduced the oil to 1 TB and it turned out fine. I ate this high protein salad after my workout today!
Thanks for sharing Elaine.
This salad is delicious! I love it!
Thanks Marie-Guy Maynard!
Woohoo!! Glad people like it. 🙂
They DO! You ROCK! xxx
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
Awesome! I love this recipe too. So glad you enjoyed it.
this salad looks DELISH! I can’t wait to make it! Any thoughts on something to substitute instead of olives?
I’m not a huge fan of olives, either. I just leave them out 🙂