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.
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)
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)
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)