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Cranberry Lentil and Quinoa Salad

CeliaBelia

"A healthy, protein-packed salad."
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Ingredients

2 h servings 205 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

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.

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Directions

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  • 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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Reviews

Read all reviews 27
  1. 37 Ratings

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Most helpful positive review

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...

Most helpful critical review

it was good but needs a bit more flavour, will add more dressing to it and it should be good. also would make less quinoa

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Most positive
Least positive
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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...

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!

Added grated lemon peel to boost the flavor of the dressing. Cooked the quinoa in chicken stock. Added chopped Apple with the cranberries. It's a very nice side dish. Good recipe.

The bf and I loved this. I made some changes based on what I had on hand and personal preferences: less oil (1 tbsp), no honey, more lemon juice and vinegar, raisins instead of cranberries, and ...

I loved this salad. It was good fresh, and even better after setting a day or two. When I make it again, I will make at least one day early so the flavores can meld together. One could add any...

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. ...

My daughter made 1/2 recipe and it is absolutely delicious. She followed the recipe as written except she left out the onion as she doesn't like them. We loved the mixed flavors of sweet and ta...

Amazing! I usually double the lemon juice, honey and vinegar to make it more tangy. Delicious without the feta, if you want a vegan meal.

it was good but needs a bit more flavour, will add more dressing to it and it should be good. also would make less quinoa