This is a really summery salad. I love to make it for a summer’s evening barbecue or have it for a work lunch. I eat it with a big spoon of houmous and beetroot salad. It would also go great with some warm green veg such as green beans, spinach or tender stem broccoli.
![](https://mummylauretta.com/wp-content/uploads/2017/09/Lentil-Quinoa-salad-blog-2.png)
As well as being really delicious, this salad is super nutritious as both the lentils and quinoa provide protein, fibre, B vitamins, magnesium and iron.
This recipe serves 2 adults and 2 small children as part of a buffet lunch or dinner.
Ingredients
1 380g carton/tin green lentils (I use Sainsbury’s Organic)
60g quinoa
10-12 cherry tomatoes cut into quarters
1 large handful raisins
1 tbsp extra virgin olive oil
1 clove garlic crushed
The juice of 1 lemon
1 tbsp tamari soy sauce
Handful torn fresh basil leaves
Good pinch of salt & pepper
![Lentil & quinoa salad](https://mummylauretta.com/wp-content/uploads/2017/09/IMG_1671-1024x683.jpg)
Method
Rinse the quinoa and put into a small saucepan with approx 200 ml boiling water with the tamari and half the lemon juice. Put on a lid and leave to simmer on a low heat for 10-15 minutes until all the water has been soaked up. Add the raisins a couple of minutes before the quinoa is ready.
While the quinoa is cooking, drain and rinse the lentils and add to a large bowl.
In a small bowl or large mug add the garlic, olive oil, other half of the lemon juice, basil and salt and pepper.
![Salad dressing](https://mummylauretta.com/wp-content/uploads/2017/09/IMG_1669-1024x683.jpg)
Add the cooked quinoa to the lentils and mix with a spoon. Pour over the dressing and mix again to coat.
Taste and season again if required.
Give it a try and let me know what you think.
Thanks for reading x
Print Recipe![Lentil & quinoa salad](https://mummylauretta.com/wp-content/uploads/2017/09/IMG_1670-1024x683.jpg)
One of our barbecue plates, of course you could substitute the sausages for a plant-based alternative:
![Barbecue plate](https://mummylauretta.com/wp-content/uploads/2017/09/IMG_1672-1024x683.jpg)
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![Banana & Cashew Granola](https://mummylauretta.com/wp-content/uploads/2019/09/IMG_6508-1024x683.jpg)
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Lentil & Quinoa Salad
Equipment
- Small saucepan
- Small bowl or large mug
- Medium salad bowl
Ingredients
- 1 tin/carton Green lentils 380-400g
- 60 g Quinoa
- 10-12 Cherry tomatoes chopped into quarters
- Raisins large handful
- 1 tbsp Olive oil extra virgin
- 1 clove Garlicc crushed
- 1 Lemon juice of
- 1 tbsp Tamari soy sauce
- Fresh basil leaves handful, torn
- Salt & Pepper
Instructions
- Rinse the quinoa and put into a small saucepan with approx 200 ml boiling water with the tamari and half the lemon juice.
- Put on a lid and leave to simmer on a low heat for 10-15 minutes until all the water has been soaked up.
- Add the raisins a couple of minutes before the quinoa is ready.
- While the quinoa is cooking, drain and rinse the lentils and add to a large bowl.
- In a small bowl or large mug add the garlic, olive oil, other half of the lemon juice, basil and salt and pepper.
- Add the cooked quinoa to the lentils and mix with a spoon. Pour over the dressing and mix again to coat.
- Taste and season again if required.
- Serve and enjoy!
- This salad can be kept in a covered bowl in the fridge for a couple of days.
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