Quinoa Lentil Salad

A summer staple in our house, this salad has all the qualities of a perfect summer lunch: cold, refreshing and easy to prepare ahead of time. Although quinoa (pronounced KEEN wa) is not technically a grain, Nourishing Traditions recommends soaking it for at least 12 hours before cooking.

1 cup dry green lentils, soaked overnight in 2 cups water + 1 tablespoon lemon juice

1 cup quinoa, soaked overnight in 1 3/4 cups water + 1 tablespoon lemon juice

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, crushed

1 teaspoon salt

1/2 teaspoon oregano

2 tablespoons minced fresh mint (or 2 t. dry mint)

3 tablespoons minced fresh dill (or 3 t. dry dill)

1 small bell pepper, diced

1/4 cup packed minced fresh parsley

1/3 cup finely minced red onion

1 stalk celery, minced

1 tablespoon ground flax seeds

1 cup grape tomatoes, halved

1/2 cup chopped toasted walnuts


In two separate covered pots, bring lentils and quinoa to a boil. Reduce heat to low and cook for 5 minutes. Turn off heat and allow to finish cooking. If necessary, drain the lentils. Let the quinoa and lentils cool, uncovered, for 30 minutes or so. In a large mixing bowl, combine all the remaining ingredients except for the tomato and walnuts. Add the lentils and quinoa, stirring to combine. Chill, covered, for about 4 hours. Just before serving, top with the sliced grape tomatoes and walnuts.

Bulk Natural Foods

Sorry, we are closed!

Thank for your interest in our products! We will reopen on Saturday at 8:00 PM, Central Time. Please check back when we reopen.

We will reopen in
We will reopen at .