Quinoa, lentil & feta salad

Recipe uploaded by

Silvana Franco

6 ratings

Recipe by Silvana Franco

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1. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
2. 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.
3. 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.

TIP

For extra flavour, try adding a stock cube to the water when cooking quinoa. Kallo has an excellent range of Very Low Salt cubes.

PER SERVING

286 kcalories, protein 16g, carbohydrate 39g, fat 9 g, saturated fat 3g, fibre 2g, salt 1.48 g

Latest comments and suggestions

• angmunchkin

  25 June 2009

  angmunchkin rated and commented on this recipe

  

  Very zingy; lentils go well with the quinoa; first time I have tried this wonder grain, and it's lovely. An unusual flavour combination -- liquorice of tarragon, saltiness of feta, and sweet acid of orange juice, but it works :) I recommend it.

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• Anneli

  06 July 2009

  Anneli rated and commented on this recipe

  

  It was good. I didn't have any tarragon... I perhaps wouldn't make with the orange juice next time although maybe having the tarragon makes the difference. I also added garlic to the onions which worked well.

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• Sylvie

  06 August 2009

  Sylvie rated and commented on this recipe

  

  I made this to go with some barbecued meat and it was very nice! the quinoa and lentil go very well together and it is highly healthy so it is great!

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• Linda

  17 August 2009

  Linda rated and commented on this recipe

  

  I have made this recipe several times and passed the recipe on. It is fabulous, so nutty and tasty. I put in double the Feta though - just because we like it!

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• ChaCha18

  27 August 2009

  ChaCha18 commented on this recipe

  I've made this a lot of times for different people and they have all enjoyed it, and it's definately a favourite

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• Andrea

  26 September 2009

  Andrea rated and commented on this recipe

  

  made twice - first time without cucumber, feta & orange zest. tasted lovely. made again today properly - however, the orange zest was a huge mistake. too bitter and spoiled the whole taste. will make again but w/o orange.

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• fiona

  26 September 2009

  fiona rated and commented on this recipe

  

  this was a great lunctime meal - i did not put tarragon in - did not have any but stillvery very tasty, I cooked the quinoa with stock as suggested adn this helped with taste - also the quinoa was still a bit 'wet' after cooking so i put it back on stove - stirring it - for a few minutes and this helped. All in all a very good adn tasty recipe.

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Ingredients

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon , roughly chopped
• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon , roughly chopped
• 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

PER SERVING

286 kcalories, protein 16g, carbohydrate 39g, fat 9 g, saturated fat 3g, fibre 2g, salt 1.48 g

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