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.


  • 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



  • 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)