Quinoa Lentil Feta Salad Recipes

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QUINOA, LENTIL & FETA SALAD



Quinoa, Lentil & Feta Salad image

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous. For extra flavour, try adding a stock cube to the water when cooking the quinoa. From BBC GoodFood Magazine.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

7 ounces quinoa
1 teaspoon olive oil
1 shallots or 1/2 onion, finely chopped
2 tablespoons tarragon, roughly chopped
1 (14 ounce) can green lentils, rinsed and drained
1/4 cucumber, lightly peeled and diced
3 1/2 ounces feta cheese, crumbled
6 scallions, thinly sliced
1 orange, zest and juice
1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar

Steps:

  • Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
  • Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
  • Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, scallions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Nutrition Facts : Calories 652.8, Fat 10.9, SaturatedFat 4.6, Cholesterol 23.4, Sodium 316, Carbohydrate 103.4, Fiber 34.9, Sugar 7, Protein 37.4

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