Vegetarian

French Lentil and Quinoa Salad

Quinoa salad always makes a lovely light lunch. Combined with French lentils, this salad becomes a little heartier.

If you’ve ever watched Field of Dreams, than you’ll remember the saying “If you build it, they will come”. The same can be said for food, though, more along the lines of “If you make it, they will come”. So began the plan for lunch on a random Friday, when I invited a few friends to come try some new recipes I wanted to play around with. Knowing that the end of the week held a few other commitments that might get in the way of recipe testing, I thought I’d get a head start.

For lunch, I planned on serving the Chanterelle and Hazelnut Tart that I shared a couple weeks ago and this French Lentil and Quinoa Salad. I reasoned that both would rest nicely in the fridge for a day or two. And they would have, had they been given the opportunity to do so. But, then a friend called and wanted to stop by. Eager to see what someone else thought of the recipes (and eager to really dig into them myself), I said “come on by, I’ll make you lunch”. And so we ate the lunch that was supposed to be for Friday and by Friday, without a lot of time to spend in the kitchen, the  new-recipe lunch I’d promised, was greatly helped by the pre-made section of the local market. Feeling a little guilty about not making lunch like I’d promised, I squeezed in about 20 minutes on Friday morning to make a Chocolate Hazelnut Tart (I’ll share that recipe next time), because I think you can be forgiven a lot of things, if you apologize with chocolate, right??

This French Lentil and Quinoa Salad will keep nicely in the fridge for 3-4 days. Make it on a day when you have a few extra minutes and your lunches are set for the next few days. Makes about 4 servings

 

 

Salad: French Lentil and Quinoa Salad

3/4 Cup french lentils, uncooked

1 Cup quinoa, uncooked

4 canned artichoke hearts, diced

1 large Heirloom tomato, chopped

1/2 Cup Porcini mushroom, re-hydrated and chopped

1/2 Cup fresh Italian flat leaf parsley, chopped

Cook the quinoa and lentils according to their package directions. Then set aside to cool.

While the quinoa and lentils are cooking, re-hydrate the Porcini mushrooms by covering them with hot water for about 20 minutes. Drain and chop. Dice the artichoke hearts and tomatoes. Add all the veggies to a salad bowl. Stir in the cooled quinoa and lentils, then add the parsley and toss gently. Set aside

Dressing:

1 small shallot, minced

1 tbsp fresh oregano, chopped (or 1 tsp dried)

1/4 Cup extra virgin olive oil

1/4 Cup lemon juice

1 tbsp white wine vinegar

Whisk together all 5 ingredients. Pour over the quinoa mixture and stir to combine.

Cover and set in the fridge until ready to serve.

 

If you like Quinoa Salad, you might also like a couple of my other recipes:

Curried Quinoa Salad

Southwest Quinoa Salad

    

18 Responses to “French Lentil and Quinoa Salad”

    • Thanks, Elaine!! I think some of the inspiration came from the heirloom tomatoes I picked up at the market. It reminded me that summer is on the way, even if we haven’t had much evidence of it yet, lol

  1. I agree, a lot of things can be forgiven if you apologize with chocolate 🙂 . And this salad is healthy, nutritious and delicious. Quinoa, lentils, mushrooms, artichoke hearts, with herbs and a nice dressing. What do you want more?

  2. That Chanterelle and Hazelnut Tart wouldn’t have lasted long in my fridge either! This salad looks perfect. Quinoa and lentils together make it so hearty, and the mushrooms and artichoke hearts are a perfect addition.

  3. I love recipes that can be made ahead of time and provide meals for the next few days. Especially if they are healthy and involve quinoa and lentils. Then again, I wouldn’t say no to chocolate hazelnut tart either. 🙂

  4. Gosh, I remember that move, but I’ve never seen it. I usually pride myself on being a child of the 80s, but it looks like I have some brushing up to do 😉
    I love lentil salads, and this sounds right up my alley. Healthy and refreshing!

Leave a Reply

Your email address will not be published. Required fields are marked *