Quinoa and Lentil Salad

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  • 1 cup French green lentils, rinsed and cooked according to package directions
  • 1 cup quinoa, rinsed and cooked according to package directions
  • 2 large handfuls spinach or arugula
  • 1 cup diced red pepper
  • 4 scallions, finely sliced
  • 1/2 cup toasted slivered almonds
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup Italian vinaigrette, or to taste
  • Zest and juice of 1 lemon, or to taste
  • Kosher salt and freshly ground black pepper to taste
  • Pinch red chili pepper, or to taste


In a large bowl, mix together still-warm lentils and quinoa.
Stir in spinach.
When greens are slightly wilted from heat (about 2 minutes), add remaining ingredients.
Serve warm or chilled.

This salad is great when made the day before.

Recipe from Central Market Poulsbo - Culinary Resource Center
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