Ancient Grain Salad (Lentil Quinoa Salad with Roast Peppers and Feta)
This vibrant Ancient Grain Salad combines protein an fiber packed quinoa, lentils, and flavorful veggies for a satisfying and healthy meal! Something sweet, something salty, something crunchy, something creamy, this salad has it ALL!
Equipment
- 1 saucepan for cooking quinoa
- 1 grill, gas stove or gridle pan to grill peppers
- 1 large bowl or platter for mixing the salad
- 1 small bowl & whisk for making the dressing
Ingredients
- 180 g quinoa (I use a mix of red, white and black)
- 400 ml water
- 1/2 tsp salt
- 2 roast peppers (roast your own or store bought)
- Handful of olives sliced
- Handful of salad leaves (100g)
- 1 can (or 400 g) lentils drained
- 1 Pomegranate seeds reserved
- 100 g Feta cubed
For the dressing
- 3 tbsp olive oil
- 1 lemon juice from half a lemon
- 2 tsp dried oregano
- Salt and black pepper to taste
To garnish
- 2 tsp roast hazelnut flakes
- 2 tsp crushed pistachios
- sprigs of mint
Instructions
Cook the quinoa
- Rinse the quinoa well under cold water. In a saucepan, add cold water, quinoa and bring to a boil. Reduce heat, and simmer uncovered for 15 minutes, adding the salt near the end. Once cooked, let it cool.180 g quinoa , 400 ml water, 1/2 tsp salt
Prepare the veggies (and fruit)
- While the quinoa cooks, roast or grill the peppers. Peel their skins and remove the seeds, then tear into thin-ish strips. If using store-bought just drain on kitchen paper. Peel the pomegranate and reserve seeds (around half of the fruit). Set aside.2 roast peppers, 1 Pomegranate
Prepare all the other ingredients and dressing
- Slice olives, drain the lentils, chop nuts and herbs and prepare salad leaves. Cube the feta or if you use cubed from brine, drain it well on kitchen paper towels. Make a simple dressing with olive oil, lemon juice, oregano, salt and pepper.Handful of olives, Handful of salad leaves, 1 can (or 400 g) lentils, 100 g Feta
Dress, mix, and serve!
- In a large bowl or platter, gently combine the cooled quinoa, lentils, roasted peppers, pomegranate seeds, salad leaves, olives and feta cubes. Pour the dressing over the salad and toss gently to coat. Garnish with roasted hazelnut flakes, crushed pistachios, and fresh mint sprigs before serving. Top with more feta when serving if liked.
Video
Notes
- Add a little less water to quinoa when cooking and watch it, you don't want it too wet. Add more hot water if not finished cooking as needed.
- Roast Your Own Peppers: For extra smoky flavor, roast peppers on the grill or directly over a gas stovetop burner until blackened, then peel and tear.
- Prep Ahead: Cook the quinoa and roast peppers in advance and allow to cool down. Or even refrigerate and mix the salad later or the next day.
- Top the salad with more feta cubes (I keep mine in a jar with extra virgin olive oil, slices of garlic and lots of thyme). Absolutely delicious! 😋😍
- Reserve some dressing to drizzle more if you want it a little sharper.
- Only add salad leaves before serving, otherwise they will wilt. [convertkit_form form="5652602"]
Nutrition
Calories: 412kcalCarbohydrates: 46gProtein: 12gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 22mgSodium: 1041mgPotassium: 530mgFiber: 7gSugar: 10gVitamin A: 2109IUVitamin C: 22mgCalcium: 179mgIron: 3mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨