4.9
(11)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Bring a large pot of well-salted water to a boil, add the lentils and quinoa, and cook for 15 minutes or until the lentils are tender but not mushy. Once cooked, strain the warm lentils and quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
Step 2
In a small bowl or jar, add the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and salt and whisk to combine, then set aside.
Step 3
Once the lentils and quinoa are cooled, add them to a large bowl with the diced red onion, red bell pepper, tomatoes, cucumber, feta cheese, and parsley, drizzle with dressing, and toss until well combined. Taste the salad and adjust the seasoning with additional salt and pepper as needed.
Step 4
The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Your folders
foodnetwork.com
4.6
(175)
30 minutes
Your folders
veggiesdontbite.com
5.0
(2)
Your folders
plantyou.com
5.0
(9)
15 minutes
Your folders
taste.com.au
5.0
(5)
35 minutes
Your folders
afoodcentriclife.com
Your folders
bbcgoodfood.com
15 minutes
Your folders
cooking.nytimes.com
5.0
(455)
Your folders
taste.com.au
5.0
(1)
120 minutes
Your folders
vegkitchen.com
4.8
(8)
45 minutes
Your folders
nutritionfacts.org
4.1
(32)
Your folders
simple-nourished-living.com
4.8
(5)
30 minutes
Your folders
themodernproper.com
55 minutes
Your folders
chelseasmessyapron.com
5.0
(9)
25 minutes
Your folders
marthastewart.com
3.6
(108)
Your folders
allrecipes.com
4.7
(264)
15 minutes
Your folders
recipetineats.com
5.0
(43)
15 minutes
Your folders
veganricha.com
5.0
(50)
70 minutes
Your folders
rainbowinmykitchen.com
30 minutes
Your folders
okonomikitchen.com