Quinoa and Lentil Salad
A bright and flavourful quinoa and lentil salad with cucumber, feta and a citrus dressing. Fresh, filling and ready in 30 minutes – perfect for lunches, barbecues or easy weeknight dinners.
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Ingredients
- 300 grams quinoa
- 100 grams green lentils
- 10 grams tarragon fresh, chopped
- 6 spring onions
- ½ cucumber
- 200 grams feta
- 1 orange
- 2 tablespoons white wine vinegar
Instructions
- Put the green lentils and 300ml cold water into a saucepan. Put on a medium heat and bring to the boil. Cook for 20-25 minutes until soft.
- Add the quinoa and 600ml water to another saucepan. Bring to the boil, then simmer until the quinoa is tender and the water has been absorbed (about 20 minutes).
- Chop the spring onions, tarragon, cucumber and feta into small chunks and add to a large serving bowl. Tip in the lentils and quinoa.
- Add the zest and juice of the orange and the white wine vinegar. Season with salt and pepper to taste.
- Stir well, and it’s ready to serve!
Notes
Variations
- Make it vegan: Leave out the feta or swap for a vegan version.
- Add some crunch: Toasted almonds, walnuts or sunflower seeds are great.
- Add fruit: A few dried cranberries or chopped apricots bring a touch of sweetness.
- Change the herbs: Mint, parsley or basil all work well.
- Up the protein: Add grilled halloumi, chicken or even a poached egg on top.
Storage & Meal Prep
- Fridge: Keeps for 4–5 days in an airtight container.
- Freezer: Best not frozen – the cucumber and feta won’t thank you for it.
- Meal prep tip: Keep the dressing separate until you’re ready to serve if you’re storing for a few days.
