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Quinoa, Lentil & Feta Salad

Updated: Mar 12

This quinoa lentil and feta salad has a boost of protein due to the inclusion of the quinoa which is a protein-rich seed making it a great base for many salads. You can vary this dish depending on what you have in the fridge and add peppers, or tomatoes and it will keep well for a few days if stored in the fridge.



  • 120g Quinoa

  • 1 tsp Olive oil

  • ½ Onion, finely chopped

  • 2 tbsp Tarragon, roughly chopped

  • 14oz / 400g Can Puy or green lentils rinsed & drained

  • ¼ Cucumber, lightly peeled and diced

  • 100g Feta cheese, crumbled

  • 6 Spring onions, thinly sliced

  • Zest and juice of 1 orange

  • 1 tbsp Red or white wine vinegar


  • Cook the quinoa in a large pan of boiling water for 8—10 mins – be careful not to overcook.

  • Meanwhile, heat the oil in a small pan, then cook the onion for a few mins until softened.

  • Add the tarragon, stir well, then remove from the heat.

  • Stir the softened onion and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar.

  • Toss well together and chill until ready to serve.

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