Quinoa & French Lentil Salad

This is a beautiful, vibrant and hearty salad that can be enjoyed as a side or as a main.

Protein is delivered in abundance from quinoa, lentils as well as sesame seeds.
Left overs of this salad are great with some fish or a couple of poached eggs.
Don’t be afraid to get creative (no rules!) - add some sautéed mushrooms, zucchini or baked fennel, sprinkle some sumac on top or garnish with some sprouts. 
Try drizzling some tahini dressing on top when serving.

Ingredients

  • 600g Japanese pumpkin, peeled and diced (optional to leave the skin on)
  • Olive oil
  • 1 cup quinoa (red, black, white or mixed), rinsed
  • ¾ cup French (Puy) lentils, rinsed (preferably soaked overnight)
  • 6 radicchio leaves, finely chopped
  • 10 cherry tomatoes, halved
  • 30g feta, crumbled
  • A handful of freshly chopped parsley
  • Juice of half a lemon
  • Salt & pepper to taste

    

Method

  • Preheat oven to 180°C.
  • Line a baking tray with baking paper. Place pumpkin in a mixing bowl, drizzle 2 teaspoons of olive oil, mix well and spread evenly across the tray. Bake for 30 minutes, or until soft.
  • While the pumpkin is baking, place quinoa in a small pot with 2 cups of water. Bring to a gentle boil, cover and simmer over low heat until fluffy, about 15-20 minutes.
  • While the quinoa is cooking, place the lentils in a small pot along with 3 cups of water. Cook over medium heat until cooked through, about 25 minutes, stirring occasionally and adding a little water if needed.

Time to layer the salad!

  • Spread quinoa across a platter or a shallow bowl. Place the cooked lentils on top.
  • Add the baked pumpkin, radicchio, cherry tomatoes, feta and parsley.
  • Drizzle with a little olive oil and lemon juice and season with salt and pepper. Toss to combine.

Nutritional Information

Per Serving (recipe serves 4)

1266.5kJ
Energy
(302.7Cal)
14.5g
Protein
7.4g
Fat
47.3g
Carbs
8.6g
Fibre