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Lentil Quinoa Salad Recipe

Lentil Quinoa Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 51-60 of 138

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  • on September 29, 2011

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    I was a skeptic of lentils and quinoa but I am sold. I added a squirt of lemon in the salad because I didn't have a zester and my grater wasn't getting much of the zest. I got about half the zest. Anyway, it worked well and I wouldn't change a thing about this salad!! It is a perfect balance of flavors and was not as heavy as I would have thought.

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  • on September 11, 2011

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    This is very good. The only thing I change is only adding half of a limes zest rather than a whole lime. I make it frequently and it is a great accompaniment to many dishes.

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  • on August 09, 2011

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    Great Easy Meal! Being gluten intolerant, I purchase quinoa-based macaroni shells, spaghetti, etc. It is also available (Costco in a rice mix packet that takes just 90 seconds in the microwave. But I had no experience in cooking with the grain itself. Thanks to Melissa's recipe and all the wonderful reviewers' tips and comments, I decided to take the plunge. My changes: rinsed can of black beans instead of the lentils; no cilantro, but additional garlic & onion powders; just a lime & olive oil dressing, some chopped tomatoes & cucunber, and a couple of leftover cut-up baked chicken thighs. My husband & I ate the entire dish. It was excellent, and will be experimented with other left-overs many more times. A definite Keeper Recipe! One note - I always rely on recipe reviews to help me select new recipes to try out. So to all of you who tried and rated this recipe, a special Gluten Free thanks.

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  • on August 08, 2011

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    This is the first time I have reviewed a recipe. I was suspect that two grains would taste well together, but in an attempt to eat heathier I went for it. I tasted so fresh flavorful, and nutritous.I grew up eating lentils, quinoa and this recipe not only preserves their individual taste but also marries them beautifully. My mother will be shocked but pleased.

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  • on August 05, 2011

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    Very good salad. The quinoa took about 13 mins in microwave. Next time I will toast in pan and cook on stove since I think this will help to give the quinoa more flavor. The dressing was very tasty but I feel the salad would have been fine with about 3/4 of it. I did not have the lentils but had a can of organic garbanzo beans and they worked well. Had some leftover so I will add some cooked chicken for a lunch later.

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  • on June 21, 2011

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    YUMMY SALAD. Perfectiong for a cool summer meal. Great with chicken, fish or shrimp!
    My vegetarian family members LOVED it. Bravo!

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  • on June 11, 2011

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    I admit I made twice the amount of dressing than was called for, based on previous reviews I didn't think it would be an issue. Yet, the bitterness of the vinegar & pungent mustard drowned out all of the other flavors. I tried draining it but I still couldn't eat it.

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  • on May 12, 2011

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    I just made this dish this evening and it's excellent. Thought I might dress it with grilled fish. I used a bit more cilantro and shallot because I had no green onion, and I used fresh garlic. I also used olive oil?????? Always in wonder why the suggestion is V.Oil instead of OV?
    Thanks!

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  • on May 02, 2011

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    I added twice the dressing so it was verrry tasty!

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  • on April 11, 2011

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    This recipe is tasty for sure, but even better is how you feel after eating it. It has that satisfying, hearty texture of oatmeal with the contrasting savory, citrus, and herb flavor hits of dinner. You will feel full for sure. I cooked carrots and onion and added them to the salad for color, which worked out great. Also added a bouillon cube to the cooking quinoa to add some meaty flavor. Used lemon zest instead of lime but probably wouldnt do that next time because the lemon overpowered the other flavors in the dressing. Best eaten warm, but could be a good cold salad too. Overall, a solid choice.

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