| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 10g | 3g | 58g |
| sugars | fibre | protein | salt |
| 8g | 15g | 19g | 1.2g |
Why I Love French Lentil and Quinoa Salad
There’s something innately comforting about the Lentil and Quinoa Salad, a French recipe that gently reminds me of the warmth in my grandmother’s kitchen. Though my family roots traces back to Ireland and Boston where seafood and rustic Irish food reign supreme, my heart finds a delightful home in this simple yet elegant French salad.
A Dance of Flavors
What strikes me most about this dish is the perfect harmony of flavors. With a base of hearty French green lentils and fluffy quinoa, it’s a blend of Earth’s bounty and wholesome goodness. The addition of fresh ingredients like cucumber, tomatoes, red bell pepper, and red onions creates a colorful medley of textures that not only pleases the palate but the eye as well. The inclusion of finely chopped, fresh parsley and chives, just elevates the freshness to a whole another level.
More Than Just A Salad
Firmly of the opinion that a good dressing can elevate any dish, I fell in love with the combination of olive oil, sharp Dijon mustard and tangy red wine vinegar that not only adds depth but also a certain brightness to the salad. The optional use of crumbled feta adds a creamy and salty element that marries well with the other ingredients. I’ve always believed in the transformative power of thoughtful seasoning, and this salad is a testament to that.
The Lentil and Quinoa Salad is reminscent of French-style lentil dishes I’ve had the pleasure of enjoying, and I’m inspired by chefs such as Julia Child, who leave an indelible mark on French cuisine. This recipe is ideal for pairing with a light protein like roasted chicken or seared salmon, making it more than just a side dish.
Being a father to a baby boy, cooking with Laura, my better half, and seeing her enjoy this nutritious creation, made me appreciate the meal even more. It’s quick, it’s easy, it has the nutrients we need, and most importantly, it’s made with love. And that, to me, is the true essence of any recipe that matters.
What You’ll Need
- 1 cup of dried French green lentils
- 1 cup of dried quinoa
- 3 cups of water (for quinoa)
- 2 cups of vegetable broth (for lentils)
- 1 cup of fresh parsley, finely chopped
- 1/3 cup of fresh chives, finely chopped
- 1 large cucumber, diced
- 2 large tomatoes, diced
- 1 red bell pepper, diced
- 1/2 cup of red onion, finely chopped
- 1/4 cup of olive oil
- 3 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 cup of feta cheese, crumbled (optional)
Method
Step One
Place the dried lentils in a saucepan and add the vegetable broth. Bring to a boil, reduce the heat to low, cover, and let simmer for 15 to 20 minutes, or until the lentils are tender but still hold their shape. Once cooked, drain any excess broth and set aside.
Step Two
While the lentils are cooking, rinse the quinoa under cold water until the water runs clear. Then combine the quinoa and water in a separate saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and set aside.
Step Three
While the lentils and quinoa are cooling, prepare the vegetables for your salad. Chop the fresh parsley and chives finely, dice the cucumber, tomatoes, red bell pepper, and finely chop the red onion.
Step Four
In a small bowl, whisk together the olive oil, Dijon mustard, and red wine vinegar. Season with sea salt and black pepper.
Step Five
In a large bowl, combine the cooled lentils and quinoa, chopped herbs, diced vegetables, and dressing. Toss to combine evenly. Top the salad with crumbled feta cheese, if you’re using it, just before serving.
Step Six
Refrigerate the salad for at least an hour before serving. This allows the flavors to meld together and the dressing to be absorbed. Enjoy!
