Best Quinoa Lentil Feta Salad Recipes

QUINOA, LENTIL & FETA SALAD

Quinoa, lentil & feta salad image

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

Provided by Silvana Franco

Categories Buffet, Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 10

Ingredients

200g quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp tarragon , roughly chopped
14 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

Steps:

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

Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.48 milligram of sodium

QUINOA, LENTIL & FETA SALAD

Quinoa, Lentil & Feta Salad image

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous. For extra flavour, try adding a stock cube to the water when cooking the quinoa. From BBC GoodFood Magazine.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces quinoa
1 teaspoon olive oil
1 shallots or 1/2 onion, finely chopped
2 tablespoons tarragon, roughly chopped
1 (14 ounce) can green lentils, rinsed and drained
1/4 cucumber, lightly peeled and diced
3 1/2 ounces feta cheese, crumbled
6 scallions, thinly sliced
1 orange, zest and juice
1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar

Steps:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
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.
Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, scallions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Nutrition Facts : Calories 652.8, Fat 10.9, SaturatedFat 4.6, Cholesterol 23.4, Sodium 316, Carbohydrate 103.4, Fiber 34.9, Sugar 7, Protein 37.4