Quinoa, lentil & feta salad

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• 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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• Belkey

  22 April 2010

  Belkey rated and commented on this recipe

  

  Very yummy. I could not get any fresh tarragon or spring onions so added some dried tarragon to the shallots and celery to the salad - a great lunchbox salad and will definitely do again.

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• Zoe7284

  24 April 2010

  Zoe7284 rated and commented on this recipe

  

  Very nice.

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• Candia

  13 June 2010

  Candia commented on this recipe

  That was my first time with quinoa. I couldn't find all the ingredients so I made it only with quinoa (boiled in vegetable stock), lentils, spring onions and feta, then I added some mustard&honey salad dressing. Lovely. The next day I put it in my lunchbox adding some avocado and cherry tomatoes. I'll do it properly one of this days :)

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• LittleMissPoog

  29 June 2010

  LittleMissPoog commented on this recipe

  I made this over the weekend and while I love all the separate components, I wasn't convinced about them all combined - but then my quinoa was quite soggy (left it in the pot too long) so I might give it another go and see if that makes it a bit better!

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• CJC

  08 June 2011

  CJC rated and commented on this recipe

  

  very nice. made fresh puy lentils instead of using canned. a hit with the family.

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• lisae74

  19 June 2011

  lisae74 rated and commented on this recipe

  

  Tried this but was quite disappointed. The quinoa seemed to hold too much water even though I drained it forever. Has anyone tried this but substituting the quinoa with some other grain? I loved the rest of it, the feta, spring onion and lentils went really well together. Oh, I substituted the orange for lime and it worked well with the rest of the ingredients. Suggestions please! x

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• destinystar123

  04 July 2011

  destinystar123 rated and commented on this recipe

  

  I really enjoyed this, it was very refreshing, light and healthy. I felt it needed a little salt though - maybe the stock cube would have helped? Would definately make again, maybe more as a side dish or for lunch at work than a main meal and would probably add more vinegar too.

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• MrsWilba

  01 August 2011

  MrsWilba rated and commented on this recipe

  

  Tasty! I enjoyed this more than I thought I would. A nice combination of flavours and I had no problem with the orange zest. I have used quinoa in salads before and find if you rinse it with cold water after cooking and then drain, it makes it light and fluffy. You could substitute a can of mixed bean salad for the lentils.

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• Minkaotic

  22 January 2012

  Minkaotic commented on this recipe

  Lisae - Quinoa wise I've made the best experiences with cooking it in exactly as much water as it needs (usually 2.5 cups water per cup of quinoa), simply cooking it until the whole water is soaked up, so you don't have to drain anything. That way it gets just right and is never left too wet - although I'm keen to try MrsWilba's suggestion as well to mix things up a bit.

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• Giesskanne

  10 February 2012

  Giesskanne rated this recipe

  

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• bubbbinka

  13 March 2012

  bubbbinka rated this recipe

  

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• Ni

  14 June 2012

  Ni rated and commented on this recipe

  

  A fantastic Dish! I changed the recipe slightly, having taken the advice above about not zesting the orange in and glad I did so as I do think zesting a whole orange would make it too sharp, considering the tarragon already adds a bit of sharpness to the salad. The combination of flavour is surprising! I must admit I was a bit dubious about this salad 'till I made it. The only other thing is that I don't think it quite makes 4. It just about stretches to 3 people. May it would feed four of me, but my boyfriend need a more substantial amount, so if you're making this for four people I'd advise on using bigger volumes of ingredients. Or add some mixed salad on the side for variety.

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• lyndac

  20 August 2012

  lyndac rated and commented on this recipe

  

  Tastes great and healthy. I didn't have any tarragon so used thyme and little fennel. I didn't use orange zest either because of some of the comments on here. Will definitely make it again.

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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

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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
• 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

PER SERVING

286 kcalories, protein 16g, carbohydrate 39g, fat 9 g, saturated fat 3g, fibre 2g, sugar 6g, salt 1.48 g

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