Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as the texture will change.
Quinoa Lentil Salad
Servings: 4 people
- 1½ pounds (900 grams) sweet potatoes peeled and cut into 1-inch cubes
- 1 can (240 grams) lentils 15-oz can or 1 ½ cups cooked or ⅔ cup dry lentils
- ⅓ cup (60 grams) quinoa uncooked, or 1 cup/150 grams cooked
- 4 tablespoons (25 grams) parsley chopped
- 4 ounces (100 grams) feta or non-dairy feta, optional
For the Dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 3 tablespoons (3 tablespoons) fresh lemon juice or more to taste
- 1 tablespoon (1 tablespoon) mustard American or Dijon
- 1 small clove (1 small clove) garlic grated
- 1 teaspoon (1 teaspoon) cumin ground
- 1 teaspoon (1 teaspooon) paprika
- ½ teaspoon (½ teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Peel and cube 1½ pounds sweet potatoes. Toss with olive oil, salt, and pepper on a baking tray. Roast for 20–30 minutes, until tender and golden.
- Cook Quinoa & Lentils: Rinse ⅓ cup quinoa and boil in salted water for 10 minutes. Drain and set aside. Rinse 1 can lentils or cook dry lentils until tender but firm.
- Make the Dressing: In a bowl or jar, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix the Salad: In a large bowl, combine quinoa, lentils, roasted sweet potatoes, 4 tablespoons parsley (chopped), and 4 ounces feta (optional). Add dressing and toss well. Adjust seasoning to taste.Serve on lettuce or watercress with a dollop of yogurt-tahini sauce and warm pita bread.
SUBSTITUTIONS
- Lentils: Use canned (rinsed) or cooked dry lentils—brown, green, or black. Swap with chickpeas or black beans for variety.
- Quinoa: Rinse well before cooking. Any color works. Sub with couscous, farro, or barley for a grainier bite.
- Sweet Potatoes: Roast for sweetness and creaminess. Try carrots, pumpkin, or cauliflower instead.
- Parsley: Fresh flat-leaf adds brightness. Swap with dill, chives, or cilantro.
- Feta (optional): Adds salty creaminess. Omit or use vegan feta for a dairy-free version.
- Olive Oil: Use extra virgin for flavor and Mediterranean diet salad vibes. Avocado oil also works.
- Lemon Juice: Fresh is best. Sub with white wine or apple cider vinegar.
- Mustard: Dijon adds tang and helps emulsify. American or whole grain work too.
- Paprika: For mild smokiness. Use smoked paprika or chili powder for more heat.
- Cumin: Warm and earthy. Try coriander or skip for a milder taste.
- Garlic: Finely grated for punch. Garlic powder works in a pinch.
- Black Pepper: Freshly ground for spice. Adjust or skip to taste.
- Rinse quinoa well: Removes bitterness for a clean, nutty flavor in this Mediterranean diet salad.
- Boil like pasta: Cook quinoa in salted water, then drain—keeps it fluffy and clump-free.
- Use canned lentils: Quick and easy—just rinse well to cut sodium.
- Let dressing rest: Gives flavors time to blend before tossing.
- Roast until golden: Sweet potatoes taste best when slightly caramelized.
- Serve warm or cold: Perfect for leftovers or a vegan meal prep salad.
- Add fresh herbs: Parsley or green onions add crunch and brightness.
- Taste and tweak: A splash of lemon or a pinch of salt wakes up the flavors.
- Make it a meal: Already a fiber rich salad recipe—add avocado or nuts for extra satisfaction.
