Hello! How are you doing today?
It’s a public holiday here in Cairo today so I am enjoying a lazy day with the family. A friend reminded me yesterday to share more of my healthy salad recipes so here I am with this delightful green lentil and quinoa salad. A few years ago, I knew how to make green lentils in only one way, in soup! I never thought of it in a salad, the first time I had a lentil salad was at a dinner. It was so good with pomegranates on top, a few days later I asked our host nicely for the recipe, and she just wouldn’t give it to me. Okay, that bugged me a bit at the time. Each time I do something new with lentils, I smile a little.
So, how did I come up with salad? A happy accident really! I had a class in culinary school in which we made lentil salad, quinoa salad and some polenta. I ate the creamy polenta in school and decided to take the salads home for dinner, by the time I got home, it was thoroughly mixed up in the only bowl I took to school and I enjoyed it! I love lemon dressing and most of my salads have it, so I decided to go with lime this time and paired it with garlic and parsley.
Green lentil and quinoa can be cooked ahead and stored in the fridge. When I plan to eat quinoa or lentils a few times in a week, I cook a big batch and it will last about a week in the fridge. Safe fridge temperature range is between 1˚C – 4˚C.
As you know, quinoa is a plant-based source of complete proteins, and lentils also bring some proteins, carbohydrates and dietary fibre, so as a stand alone dish it is enough for vegan options. This quinoa salad also goes very well with salmon. Enjoy.
Yields 2- 3
Healthy filling salad, perfect for lunch or dinner. Dressed with delicious garlicky lime dressing and added flavour from parsley. Perfect for low carb dinner, vegan dish and taking to a potluck.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- ½ cup green lentils
- ½ cup quinoa (white)
- ¼ onion (fine dice)
- ½ tomato (fine dice, deseeded)
- 1 bell pepper (any colour, fine dice)
- Mixed greens (as required)
- Pomegranate seeds (garnish)
- 3 Tablespoons lime juice
- ½ teaspoon Dijon mustard (yellow mustard works fine too)
- 9 Tablespoons olive oil
- 1 clove garlic (finely minced)
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon crushed black pepper
- ½ teaspoon honey (optional)
Instructions
- Soak green lentils in water for about 30 minutes before cooking. Bring water to a boil, enough water to completely cover the lentils.
- Salt the boiling water generously and boil the lentils for about 15 minutes, it will still have a bit of a bite. If you want your much softer, cook for a further 5 minutes. Strain, cool and refrigerate.
- To cook the quinoa, bring salted water to a boil, add the quinoa and cook for 8 minutes, strain, cool and refrigerate.
- Prepare all the vegetables according to the ingredients list.
- To make the lime dressing, set lime juice, mustard, mince garlic and chopped parsley in a bowl. Start whisking while slowing drizzling in the olive oil, whisk constantly. By the time the olive oil is finished, you should have a nicely emulsified dressing. Add honey (if using) and season with salt and pepper.
- Assemble the salad by assembling all the ingredients, dress with lime dress.
- Salad can be enjoyed alone as a vegetarian dish or served with bake salmon. Enjoy!
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