End of summer quinoa & lentil salad

6 servings
10 min
30 min
Very Easy
A small simple salad to make, original and very tasty.


Number of serving: 6
1 cup lentils

1 cup quinoa

3 tbsp white-wine vinegar

2 tsp salt

3 tbsp extra-virgin olive oil

½ cup fresh mint, finely chopped

2 tbsp lemon zest

S&P to taste


  • Begin by rinsing the lentils under cold water. In a small saucepan add enough water to cover the lentils by 2 inches, add 1 tsp salt and simmer until tender but not falling apart, about 15 minutes.
  • Meanwhile, place quinoa, 2 cups water and 1 tsp salt in another saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 15 minutes, approx.
  • When lentils are done, drain well. Remove hot lentils to a large mixing bowl and stir in 1 tbsp of vinegar, salt and pepper to taste. Cool lentils completely, stirring occasionally.
  • When quinoa is cooked, drain any excess liquid. Cool and add to lentils in mixing bowl.
  • In a small bowl whisk together remaining 2 tbsp vinegar, oil, S&P to taste. Combine lentils, quinoa and dressing. Add in mint and zest. Mix well.


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