Lentil Quinoa Salad

18 60 324
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 8
Lentil Quinoa Salad
Health Highlights


1 cup Green lentils, raw
4 cup Water
1 cup Quinoa, uncooked
1/4 cup Extra virgin olive oil (or walnut oil)
1/4 cup Lemon juice
2 clove(s) Garlic (minced)
1 tsp Sea Salt
1/2 tsp Oregano, dried
2 tbsp Mint, fresh
2 tbsp Dill, fresh
1 tsp Black pepper
1/4 cup Parsley, fresh
1/2 small Red onion (finely minced)
1 small pepper(s) Red bell pepper (diced)
2 medium stalk(s) Celery (minced)
1/2 cup, crumbled Goat feta cheese
1/2 cup Black olives (chopped)
1/2 cup Walnuts (toasted)


Place lentils in a medium-sized pot, cover with 2 cups water, and bring to boil.

Turn heat way down, partially cover, and allow to simmer gently for 20-25 minutes, or until tender but not mushy.

Drain and transfer to a large bowl.

While the lentils are cooking, bring quinoa and 2 cup water to a boil, reduce heat and simmer until water is absorbed, about 10-15 minutes.

Combine lentils and quinoa together. Then add everything to the lentils and quinoa, except walnuts. Mix gently but thoroughly.

Cover and refrigerate.

Before serving top with walnuts.

Note: 1 serving is 1/2 cup

Nutrition Facts

Per Portion

Calories 324
Calories from fat 154
Calories from saturated fat 29.9
Total Fat 17.1 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 7.6 g
Cholesterol 8.8 mg
Sodium 567 mg
Potassium 387 mg
Total Carbohydrate 33 g
Dietary Fiber 5.5 g
Sugars 3.0 g
Protein 12.0 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.9
Milk Alternative 0.2
Vegetables 1.1

Energy sources