Cranberry Lentil and Quinoa Salad

Cranberry Lentil and Quinoa Salad

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CeliaBelia 7

"A healthy, protein-packed salad."
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2 h servings 205 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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 th...

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...

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. ...

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 roo...

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 inst...

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 m...

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