Monday, September 26, 2011

Quinoa & Lentil Salad

I made a bunch of quinoa and lentils the other day and this recipe uses up the last of my quinoa. It is really filling and great for a quick lunch, espeically since quinoa packs such a protein punch.

2 cups soaked and cooked quinoa
1 cup soaked and cooked lentils
1 1/2 to 2 cups soaked and cooked black beans
1 cup frozen corn, rinsed and thawed
1 tomato finely chopped
1/4 cup onion, finely diced
1/4 cup bell pepper, diced
2 tbsp parsley, finely chopped

For dressing:
1/2 cup olive oil, try this one
3-4 tbsp red wine vinegar
1 tbsp chopped fresh basil
3-4 cloves of garlic minced
Sea salt & pepper to taste

How To:
Combine the dressing ingredients in a small bowl and set aside. Combine the remaining ingredients in a large bowl and mix well. Pour the dressing over the quinoa and lentil mixture and mix well.

This actually takes a little bit of time, at least 20 minutes due to all the chopping. But, it makes a very large batch that you could store in the refrigerator and have lunches or dinners for a week.

Soaking--Quinoa, lentils, and the black beans should all be soaked to maximize the nutritional benefits. Soak quinoa 12 hours, lentils seven hours, and black beans for 24 hours -- all in warm water with whey, or buttermilk, or lemon juice or vinegar, etc. After soaking, cook and store for future use. 



  1. This looks like a wonderful balanced salad, perfect as a meal in itself! I love meal salads :)

    Thanks so much for sharing this on Waste Not Want Not Wednesday.

  2. Thanks so much for sharing your recipe over at TGIQ this week! Your salad looks delicious :)


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