Feta-Lentil-Quinoa Salad Recipe

How to Make Feta-Lentil-Quinoa Salad?


Serve: 6


  • 300g / 12oz quinoa

  • 1 1/2 teaspoons olive oil

  • 1 1/2 shallots, chopped

  • 3 tablespoons tarragon, chopped

  • 400g / 14oz canned Puy lentils, drained and rinsed

  • 150g / 6oz feta, crumbled

  • 3/4 cucumber, diced

  • 9 spring onions, sliced

  • 1 1/2 tablespoons white wine vinegar

  • 1 1/2 oranges, juice and zest


  1. Boil a large pan of water. Place the quinoa in the water and cook for 20 minutes. Make sure the quinoa is tender. Then, drain away the water and let cool.

  2. While waiting, put the oil in a small pan and heat. Add in the shallots and cook for approximately 5 minutes.

  3. Until the shallots are softened, add in the tarragon and stir well. Remove the mixture from the heat.

  4. Transfer the shallots and tarragon into the quinoa. Add in the lentils, feta, cucumber, spring onions, vinegar, orange juice and zest.

  5. Toss until well mixed and the salads are coated with the vinegar and orange juice.

  6. Place the salad in the refrigerator for 2 hours.

  7. Remove from the refrigerator and serve immediately.

Per serving:

  • 281 kcalories, protein 14g, carbohydrate 37g, fat 8g, saturated fat 2g, fiber 2g, sugar 5g, salt 1.4g

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