Mediterranean Red Lentil and Quinoa Salad with Cumin
An invigorating blend of protein-rich red lentils and quinoa, this Mediterranean Red Lentil and Quinoa Salad with Cumin is a nutritious dish that bursts with vibrant flavors and a variety of textures. Perfect for a wholesome lunch or a hearty side, this salad is both healthful and satisfying.
Equipment
- Medium saucepan
- Large bowl
- Whisk
- Knife
- Cutting board
- Colander
- Measuring cups and spoons
Ingredients
- 1 cup Red lentils 200g
- 1 cup Quinoa 170g
- 3 tablespoons Extra virgin olive oil 44ml
- 2 tablespoons Fresh lemon juice 30ml
- 1 teaspoon Cumin 2g
- 1 cup Cherry tomatoes, halved 150g
- 1 medium Cucumber, diced 200g
- 1 small Red onion, finely chopped 70g
- 1/2 cup Fresh parsley, chopped 15g
- 1/2 cup Feta cheese, crumbled 75g
- Salt and pepper to taste
Instructions
- Rinse the red lentils and quinoa separately under cold running water until the water runs clear.
- In a medium saucepan, combine the red lentils with 2 cups (473ml) of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until lentils are tender but not mushy. Drain any excess water and let cool.
- Meanwhile, in another saucepan, combine the quinoa with 2 cups (473ml) of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool.
- In a large bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper to create the dressing.
- Add the cooled lentils and quinoa to the dressing and toss to coat evenly.
- Stir in the cherry tomatoes, cucumber, red onion, and fresh parsley. Mix until well combined.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
To make this dish vegan, simply omit the feta cheese or replace it with a vegan cheese alternative. For the best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving. This salad can be stored in an airtight container in the refrigerator for up to 3 days.