Mummy Lauretta

A family and lifestyle blog by a Mum to identical bilingual twin boys
Lentil & quinoa salad
English Food Recipes

Lentil & Quinoa Salad

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.

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

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

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.

Print Recipe

Give it a try and let me know what you think.

Thanks for reading x

Lentil & quinoa salad

One of our barbecue plates, of course you could substitute the sausages for a plant-based alternative:

Barbecue plate

If you liked this recipe, you may also like:

Lentil Ragu

Tuna & Bean Salad

Banana & Cashew Granola

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Lentil & Quinoa Salad Pin

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Lentil & Quinoa Salad

Dairy & gluten free salad
Prep Time30 mins
Total Time30 mins
Course: Salad
Keyword: Dairy free, Family Food, Gluten free, Vegan
Servings: 4
Author: mummylauretta19

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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