Cranberry Lentil and Quinoa Salad Recipe -
Cranberry Lentil and Quinoa Salad Recipe
  • READY IN 2 hr

Cranberry Lentil and Quinoa Salad

Recipe by  

"A healthy, protein-packed salad."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  1. Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  2. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  3. Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  4. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
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Reviews More Reviews

Jan 23, 2015

Excellent salad! Very high in protein, fibre and iron. I added red peppers to the salad and a little garlic to the dressing. Yum! Worth a try!

Aug 03, 2015

Really god recipe. I think the bay leaves really make a difference in flavor, as does toasting your nut preference. I wouldn't skip those steps again. Love the different textures. I will make this again and again!


13 Ratings

Jul 12, 2015

This is a great summer salad! Healthy, refreshing and perfect for these sweltering SW summer days. Pretty much followed the recipe adding more scallions and one time added a red pepper and did not rinse the quinoa which is probably why it needed more dressing. I also used veggie broth for cooking the lentils and the quinoa I especially love the texture and as another reviewer's more flavorful after it sits in the fridge for awhile. This is my 4th time making it. Thanks for posting this.

Jul 01, 2015

I used a 19 oz. can of lentils instead of dried, and only a half cup of quinoa, but the salad tasted great. Have made it twice already and am going to make it again for a Canada Day barbecue. Would highly recommend it!

Jun 10, 2015

I love this salad! I'm not a big fan of walnuts so I put in pumpkin seeds instead. And I used golden raisins because I was out of cranberries; not as pretty but still delicious! Good cold or room temp and keeps for a long time.

May 15, 2015

I omitted the bay leaves (forgot them actually) and toasted pine nuts instead of walnuts. So delicious even my picky eaters liked it!

May 01, 2015

A very nice salad that tasted better the longer I left it to sit in the fridge. It even pleased the pickiest eater in my family. I had to make a couple of variations. I used toasted almonds instead of walnuts and goat cheese instead of feta. You will find so many different flavours and textures in this salad it really is a new discovery with every bite. I mixed up the dressing and let the cranberries soak in it while I prepared the quinoa and lentils and this plumped up the dried berries so they became nice and soft when the salad was ready. This is a good recipe to use when you need a prepare ahead meal in one. Thank you CleiaBelia for sharing this recipe.

Mar 14, 2015

I made this for my guy after he told me he hates quinoa. He gobbled it up and is looking forward to the leftovers. He added avacado to his and I added a few cloves of garlic to the dressing. I might add some cayenne to it next time. A great healthy recipe that tastes good too!


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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