Quinoa, lentil & feta salad

Quinoa, lentil & feta salad

By Silvana Franco
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(38 ratings)
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Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal286
  • fat9g
  • saturates3g
  • carbs39g
  • sugars6g
  • fibre2g
  • protein16g
  • salt1.48g
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Ingredients

  • 200g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot or ½ onion, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp tarragon, roughly chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 14oz 400g can Puy or green lentils rinsed and drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • ¼ cucumber, lightly peeled and diced
  • 100g feta cheese, crumbled
  • 6 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp red or white wine vinegar

Method

  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.

  • Recipe Tip

    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.

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Comments, questions and tips

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dave6376's picture
dave6376
13th Jun, 2016
3.05
I liked this but my wife hated it. Very odd since we usually have similar tastes.
rubseb
4th Dec, 2015
5.05
Really lovely, light and nutritious recipe. My main comment is that this will not feed 4 people as the recipe indicates (as should be obvious from the nutritional info - 285 kcal does not a meal make). I typically double the amounts to yield 4 servings. Also, to my taste there could be more cucumber and a bit less spring onion.
Todd2209
29th Jan, 2015
3.05
Made in the evening and had for lunch the next day - by then the flavours were a little bland. Had enough still for lunch the next day so we added celery, capers and coriander - and that made a great lunch :)
robso.car
13th Aug, 2014
4.05
Loved this! Listened to the tips and left out the orange but added some veggie stock to the quinoa. Also left out the onion as my husband can't stand the taste (did use spring onion, though) and it came our wonderfully. I think the trick with quinoa is to treat it kind of like couscous - don't add too much water. Will certainly make again!
maacka
27th Jun, 2014
5.05
Didn't have any tarragon, so used dried thyme and oregano instead. Also instead of orange, I used zest and juice of a lemon and no added vinegar. Cooked fresh lentils, not from a can…. Overall, very good quinoa salad, really enjoyed it with the BBQ, will definitely make this again.
GwenKat
17th Apr, 2014
2.05
Bland and stodgy.
zbozo271
8th Apr, 2014
4.05
I used about half of the orange as suggested in the comments. I also added salad leaves, avocado and beetroot to make it more substantial as a main course. Was delicious!!
SallyLukemire
25th Mar, 2014
Added lemon juice the next time I made it, rather than orange zest and was delicious. Also the quinoa was a bit overcooked. I always cook for 10 mins then stand for 10 mins when cooking quinoa. Good easy-cook method here www.lovequinoarecipes.com. Kept well for a couple of days too so good for packed lunches.
missymisfit
28th Jan, 2014
REALLY disliked this. Orange just didn't go, not enough cheese. Couldn't taste the tarragon etc. Needed to mix salad cream in for it to be edible :-S loads left over now!
usyins1804
26th Oct, 2013
Lovely combination of textures and flavours - didn't have spring onions or fresh tarragon but did used dried tarragon (1 Tbspn) instead. Can't say that I found the orange zest jarring with the mix as some have, possibly because the orange juice was delightfully sweet which in addition helped soften the sharpness of the vinegar, so it all seemed to work for us. Added steamed asparagus to veg this up. Will definitely make again.

Pages

missymisfit
28th Jan, 2014
Butternut squash soup
SallyLukemire
25th Mar, 2014
If you like your quinoa al-dente rather than mushy, I'd suggest simmering it for 10 mins, then standing for 7-10 mins instead. Good easy-cook quinoa method here www.lovequinoarecipes.com. Plus other yummy recipes.
Henny
19th Mar, 2014
I rarely follow recipes to the "t" and make more than usual. This recipe was no exception to the rule, as I didn't have all the ingredients required. Omitted the cucumber and tarragon. Added red beans and sautéed sundries tomatoes with the onions. The orange juice and red wine vinegar really gives it a nice taste. Enjoyed this a lot.
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