LENTIL QUINOA SALAD WITH FETA AND LEMON VINAIGRETTE
Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences. Recipe halves easily for 3-4 servings.
Provided by Sally Cameron
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 18
Steps:
- Once you're vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.
Nutrition Facts : Calories 322 kcal, Carbohydrate 37 g, Protein 13 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 275 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
CRANBERRY LENTIL AND QUINOA SALAD
A healthy, protein-packed salad.
Provided by CeliaBelia
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
- Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
- Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
- Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 g
LENTIL QUINOA SALAD
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
- Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
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- Start with cooking quinoa and lentils: To do so, place quinoa, lentils, cooking liquid, and salt in a medium saucepan with a tight-fitting lid. Cover it with the lid and cook over medium-high heat until it comes to a boil. Once it does, turn the heat to low and cook for 20 minutes or until all the liquid is absorbed. Turn the heat off and let it rest for 15 minutes. Fluff it with a fork and transfer to a large bowl to cool.
- Make the vinaigrette by whisking together all the ingredients in a bowl or mason jar until emulsified.
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