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Cranberry Lentil and Quinoa Salad
Cranberry Lentil and Quinoa Salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Vibrant lentil quinoa salad with lemon-honey dressing, crumbled feta, dried cranberries, and walnuts for a delicious, salty, and crunchy bite.
Ingredients:
  • 1 cup dried lentils
  • 2 bay leaves, divided
  • water to cover
  • 2 cups water
  • 1 cup quinoa
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 tablespoon white wine vinegar
  • 0.25 teaspoon salt
  • 3 tablespoons olive oil
  • ground black pepper to taste
  • 0.5 cup coarsely chopped walnuts, toasted
  • 0.5 cup dried cranberries, or to taste
  • 0.5 cup crumbled feta cheese
  • 1 small green onion, finely chopped
Instructions:
  • In a saucepan, combine lentils and one bay leaf, covering with water. Bring to a boil, then simmer on medium-low until lentils are tender, approximately 30 minutes. Drain and remove the bay leaf. Rinse with cold water until cool, and transfer to a large bowl.
  • In a saucepan, bring 2 cups of water, quinoa, and the remaining bay leaf to a boil. Simmer covered over medium-low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes. Once cooked, rinse the quinoa with cold water until cool, remove the bay leaf, and stir into the lentils.
  • Warm the lemon juice in the microwave for about 30 seconds until heated. Mix in the honey until dissolved. Add vinegar, salt, olive oil, and black pepper, whisk well. Pour the flavorful lemon mixture into the lentils and quinoa.
  • Combine the walnuts, cranberries, feta cheese, and green onion with the lentil and quinoa salad. Mix everything together well. Refrigerate for about 1 hour until chilled.

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