Cranberry, Lentil and Quinoa Salad

    (37)
    2 hours

    This vibrant quinoa lentil salad has a delicious lemon-honey dressing. Crumbled feta adds a salty zing, while the dried cranberries and walnuts add texture.


    3 people made this

    Ingredients
    Serves: 12 

    • Salad
    • 1 cup dried lentils
    • 2 (optional) bay leaves, divided
    • water, to cover
    • 2 cups water
    • 1 cup quinoa
    • Dressing
    • 3 tablespoons lemon juice
    • 1 teaspoon honey
    • 1 tablespoon white wine vinegar
    • 1/4 teaspoon salt
    • 3 tablespoons olive oil
    • ground black pepper, to taste
    • 1/2 cup coarsely chopped walnuts, toasted
    • 1/2 cup dried cranberries, or to taste
    • 1/2 cup crumbled feta cheese
    • 1 small spring onion, finely chopped

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour chilling  ›  Ready in:2hours 

    1. 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.
    2. 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.
    3. 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 then whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
    4. Mix walnuts, cranberries, feta cheese and spring onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (27)

    by
    4

    A very nice salad that tasted better the longer I left it to sit in the fridge. It even pleased the pickiest eater in my family. I had to make a couple of variations. I used toasted almonds instead of walnuts and goat cheese instead of feta. You will find so many different flavours and textures in this salad it really is a new discovery with every bite. I mixed up the dressing and let the cranberries soak in it while I prepared the quinoa and lentils and this plumped up the dried berries so they became nice and soft when the salad was ready. This is a good recipe to use when you need a prepare ahead meal in one. Thank you CleiaBelia for sharing this recipe.  -  01 May 2015  (Review from Allrecipes USA and Canada)

    by
    3

    Excellent salad! Very high in protein, fibre and iron. I added red peppers to the salad and a little garlic to the dressing. Yum! Worth a try!  -  23 Jan 2015  (Review from Allrecipes USA and Canada)

    by
    1

    Added grated lemon peel to boost the flavor of the dressing. Cooked the quinoa in chicken stock. Added chopped Apple with the cranberries. It's a very nice side dish. Good recipe.  -  09 Oct 2016  (Review from Allrecipes USA and Canada)

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