Quinoa, Lentil & Feta Salad
This flavorful quinoa salad is a delightful mix of textures and tastes, combining the nuttiness of quinoa with the freshness of cucumber, the creaminess of feta cheese, and the zing of citrus. Tossed with a tangy tarragon-infused dressing, this dish is perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 200g quinoa
- 1 tsp olive oil
- 1 shallot or ½ onion, finely chopped
- 2 tbsp tarragon , roughly chopped
- 14 oz 400g can Puy or green lentils rinsed and drained
- ¼ cucumber , lightly peeled and diced
- 100g feta cheese , crumbled
- 6 spring onions , thinly sliced
- zest and juice 1 orange
- 1 tbsp red or white wine vinegar
Instructions
- Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
- Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
- Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 286 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.48 milligram of sodium
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