Quinoa and Lentil Salad

Quinoa Salad

I always try to cook rice, grains, beans etc. ahead in the summer so it’s a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.


  • 1/2 cup (100gr, 3.5oz) quinoa
  • 1 cup (250ml, 8oz) chicken stock
  • 1 medium carrot, chopped
  • 1 rib celery, chopped
  • 1/4 cup small green lentils (Lentille Verte du Puy) 
  • 1/2 cup chicken stock and 1/2 cup water
  • 1 tbs fresh, snipped chives or garlic chives
  • Balsamic Vinaigrette:
  • 1 tbs Balsamic vinegar
  • 2 tsp soy sauce
  • 2 tsp Dijon-style mustard
  • 2 tbs good olive oil
  • 2 tsp sesame of walnut oil  optional


  • Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
  • Cook the lentils in stock about 30 minutes / according to package directions or until done. 
  • When done, remove from heat and drain if needed. 
  • Set aside or cool completely and refrigerate.
  • Put quinoa and stock in a small saucepan, cover and bring to a boil. 
  • Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
  • Heat oil in a small skillet and sauté celery and carrot for 5 minutes. 
  • When quinoa is done, stir in sautéed vegetables. 
  • Set aside or cool completely and refrigerate.
  • To make salad:
  • Put ingredients for vinaigrette in a medium bowl and whisk well to combine.
  • Add lentils, quinoa, chives, and stir well to combine. 


You could substitute 1 3/4 cup canned lentils or white beans for the dry lentils


Keywords: quinoa salad, lentil salad

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