Recipe by CeliaBelia
"A healthy, protein-packed salad."
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bay leaves, divided
water to cover
white wine vinegar
ground black pepper to taste
coarsely chopped walnuts, toasted
dried cranberries, or to taste
crumbled feta cheese
green onion, finely chopped
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!
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!
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 said...it's more flavorful after it sits in the fridge for awhile. This is my 4th time making it. Thanks for posting this.
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!
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.
I omitted the bay leaves (forgot them actually) and toasted pine nuts instead of walnuts. So delicious even my picky eaters liked it!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Lentil and Quinoa Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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