Monday, June 13, 2011

Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette

I am happy to bring you this recipe from Wendy over at Cooking Quinoa.  I first discovered Wendy's site on Twitter and was thrilled to see all the wonderful ways she cooks up quinoa.  (Go check out her site for more fantastic recipes!)

I have made this salad on two separate occasions and both times everyone was begging for the recipe.

So friends, (drum roll please) here it is...

Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette
(From Cooking Quinoa)
((Printable Version))

1 cup lentils, rinsed
1 cup quinoa rinsed
1 bay leaf
1 teaspoon sea salt
1 carrot, peeled and grated
1 red pepper, seeded and diced
1 bunch scallions, chopped (both the green and the white parts)
1/2 cup dried cranberries
1 cup walnuts, chopped and toasted
4 tablespoons balsamic vinegar
6 garlic cloves, minced
juice of 1 lemon
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

In a large pot, place the rinsed lentils, rinsed quinoa and bay leaf. Cover with 2 1/2 cups water.  Bring to a boil, cover and simmer for 20 minutes.  Drain any excess water and pour the mixture into a bowl.  Add 1 teaspoon sea salt.

Add the carrot, red pepper, scallions, walnuts and cranberries.

Make the dressing by placing the garlic, lemon juice, maple syrup, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar.  Shake vigorously to emulsify.

Pour over the lentil mixture.

(Recipe used with permission from Cooking Quinoa.)

Featured on: TasteSpotting

Linked to: Whole New Mom, Recipe Lion, Delightfully Dowling, Gooseberry Patch, Jo's Health Corner


  1. Hi!!!
    I'm so excited to have "found" your blog!!!
    I printed out the recipe for Lentil and Brown Rice Tacos BUT I'm going to make the Sweet Potato Burritos tonight for dinner!!!
    I can't wait to start cooking with you!!!

  2. After the Sweet Potato Burritos...YUMMY!!!
    We really enjoyed these tonight!
    I used yam instead of sweet potato cause that's what we like and they were delicious!
    Really fast too - I just washed and pierced the yam, then microwaved them on the potato setting, then mashed!
    They were great with guacamole and time I may use pinto beans as well... thanks alot, can't wait to try more of your recipes!

  3. I've never tried quinoa before. Now you are making me!...:)

    Following your lovely blog. I am also inviting you to add your blog at Momma's Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or business links; and get featured by sharing your crafts, recipes and interesting musings. Following us back is deeply appreciated.

    Thanks and have a great day! -- blogging and connecting blogging moms.
    {all moms welcome}

  4. Hi there - found this recipe on pinterest and am making it for dinner tonight. Was wondering if it's intended to be eaten cold or warm? Thanks so much!

  5. Jami,
    I've usually eaten it cold or right after making which would have cooled down to room temperature. But it is not intended to be served warm or hot. It's more of a cold salad.

  6. We had this tonight as I realized that we didn't have much of anything except quinoa and lentils. It was very yummy! My dried cranberries were a little "old" and dry, so I cooked them with the lentils and quinoa. I did serve it warm because we didn't have the time to cool it and it was still good.

    I have not been a big quinoa fan in the past, considering it a bit slimy. But every quinoa recipe I have tried from you has been great. This is also a very quick, easy dish.