Quinoa And Lentil Salad Recipes

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CRANBERRY LENTIL AND QUINOA SALAD



Cranberry Lentil and Quinoa Salad image

A healthy, protein-packed salad.

Provided by CeliaBelia

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup dried lentils
2 bay leaves, divided
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

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, AND MUNG BEAN SALAD



Lentil, Quinoa, and Mung Bean Salad image

Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the acid in lemons can vary depending on the lemon that is used. Top each serving with a little feta, if desired.

Provided by Bren

Categories     Salad     Grains     Quinoa Salad Recipes

Time 9h55m

Yield 8

Number Of Ingredients 17

½ cup dried green mung beans
4 cups water, plus more for soaking
½ cup green lentils, rinsed
1 bay leaf
1 cup quinoa, rinsed
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon distilled white vinegar
1 teaspoon honey
1 teaspoon salt
ground black pepper to taste
⅓ cup light olive oil
½ English cucumber, diced
1 Roma tomato, diced
½ red bell pepper, cut into 1/2-inch pieces
½ cup chopped green onions
½ cup chopped fresh parsley

Steps:

  • Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  • Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
  • Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
  • Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
  • Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 31.6 g, Fat 11.1 g, Fiber 8.3 g, Protein 9.8 g, SaturatedFat 1.5 g, Sodium 305.2 mg, Sugar 1.8 g

QUINOA, LENTIL & FETA SALAD



Quinoa, lentil & feta salad image

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

Provided by Silvana Franco

Categories     Buffet, Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 10

200g quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp tarragon , roughly chopped
14 400g can Puy or green lentils rinsed and drained
¼ cucumber , lightly peeled and diced
100g feta cheese , crumbled
6 spring onions , thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar

Steps:

  • Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
  • Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
  • Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.48 milligram of sodium

LENTIL QUINOA SALAD



Lentil Quinoa Salad image

I saw this recipe on the Food Network and decided to give it a try. I have been trying to find oher ways to use lentils other than soup and hae been wanting to try quinoa. This recipe is a great addition to any meal, providing extra protein and whole grain!

Provided by sgannon992

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup quinoa
1 1/4 cups water, plus
2 cups water
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup canola oil
1/4 teaspoon garlic powder
1 lime, zested
kosher salt and black pepper
2 green onions, chopped (can substitute red onion)
1 tablespoon chopped fresh cilantro

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.

QUINOA AND BELUGA LENTIL SALAD



Quinoa and Beluga Lentil Salad image

This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol.

Provided by Epi Curious

Categories     Grains

Time 55m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

1 cup quinoa
1 teaspoon sea salt, divided
4 cups vegetable broth
1 cup lentils (he uses beluga lentils)
1 carrot, peeled & sliced in half lengthwise
3 stalks celery
6 sprigs parsley
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
1 avocado, diced small
1 cup cherry tomatoes, split in half
1/2 cup cilantro, finely chopped
12 radishes, rinsed and finely sliced
1 fennel bulb, shaved very thin
1/2 lemon, juice of
1 tablespoon extra virgin olive oil
additional sea salt & freshly ground black pepper, to taste
1 teaspoon fennel pollen (optional)

Steps:

  • Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
  • Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
  • Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
  • Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
  • Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.

Nutrition Facts : Calories 487.8, Fat 36.3, SaturatedFat 5, Sodium 568.4, Carbohydrate 34.4, Fiber 9.4, Sugar 2.7, Protein 8.9

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