Description
This Maple Balsamic Quinoa Lentil Salad is a vibrant, nutritious dish combining the earthy flavors of green lentils and dual quinoa varieties with fresh vegetables and a tangy-sweet maple balsamic dressing. Perfect as a refreshing side or a light, healthy main, it offers a balance of protein, fiber, and bright acidity, complemented by creamy feta cheese.
Ingredients
Grains & Legumes
- 2/3 cup uncooked French green lentils, rinsed
- 1/3 cup uncooked quinoa, rinsed
- 1/3 cup uncooked red quinoa, rinsed
Vegetables
- 1 large carrot, peeled and grated (or 1 cup bagged shredded carrots)
- 1 large red bell pepper, diced
- 1 bunch scallions, green and white parts chopped
Dressing
- Juice of 1 lemon
- 3 tsp minced garlic
- 1 tablespoon pure maple syrup
- 3 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp sea salt
Seasonings & Extras
- 1 tsp dried thyme
- 1 tsp kosher salt
- 6 oz feta cheese, crumbled
Instructions
- Cook Lentils and Quinoa: Place the rinsed French green lentils, quinoa, red quinoa, dried thyme, and kosher salt in a large pot with 1 1/3 cups of water. Bring to a boil over medium-high heat, then reduce to low and simmer for about 20 minutes until the water is absorbed. Drain any excess water and let the mixture cool completely.
- Prepare Vegetables: In a large mixing bowl, combine the grated carrot, diced red bell pepper, and chopped scallions. Toss gently to mix and set aside.
- Make the Dressing: In a separate bowl, whisk together the lemon juice, minced garlic, pure maple syrup, extra virgin olive oil, balsamic vinegar, and sea salt until emulsified. Alternatively, blend these ingredients for a smoother dressing consistency.
- Assemble the Salad: Add the cooled lentil and quinoa mixture to the bowl with the vegetables. Pour the dressing over the salad, then toss well to coat all ingredients evenly. Fold in the crumbled feta cheese gently to maintain texture.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and the salad to chill. Serve cold as a healthy side dish or enjoy with chips as a dip.
Notes
- This salad tastes best when well chilled to allow the dressing to penetrate the quinoa and lentils.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- Leftovers keep well refrigerated for up to 3 days.
- Adjust salt levels based on taste preferences after mixing the dressing.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
