Quinoa, Lentil Sprout and Arugula Salad
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾cup cooked quinoa, preferably the red or black variety
- 1cup sprouted lentils or sunflower seeds
- 3ounces wild arugula or baby arugula (4 cups tightly packed)
- ¼red bell pepper, sliced thin
- ¼cup broken walnuts (¾ ounce)
- ¼cup crumbled feta (1 ounce)
- 2 to 3tablespoons chopped fresh herbs, like dill, tarragon, chives and parsley
- 1tablespoon fresh lemon juice
- 1tablespoon sherry vinegar or red wine vinegar
- Salt
- freshly ground pepper
- ½teaspoon Dijon mustard
- 1small garlic clove, puréed with a pinch of salt
- 6tablespoons extra virgin olive oil, or use half olive oil and half grapeseed oil
For the Dressing
Preparation
- Step 1
Combine all of the salad ingredients in a large bowl.
- Step 2
Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.
- To make sprouts: Place 2 to 3 tablespoons lentils or sunflower seeds in a wide-mouthed jar and cover with water. Soak overnight. Place a piece of cheesecloth over the top of the jar, and secure with a rubber band. Drain the lentils and shake them so that they are not in a big pile, but some are adhering to the sides of the jar. Place the jar in a dark place, like underneath the kitchen sink. Water and drain twice a day for two to three days until the lentils have sprouts about ½ to ¾ inch long. Leave in a sunny place for an hour or two, then refrigerate.
- Advance preparation: Cooked quinoa will keep for four days in the refrigerator. The dressing can be made several hours ahead of serving.
Private Notes
Cooking Notes
I added the dressing before serving as written (I always follow a recipe exactly for the first time) and I think letting it sit for a day without the arugula, and then adding the arugula right before serving, would be optimal. After a day in the fridge it was a lot more flavorful.
Adapted this for what I had on hand. Used chickpeas instead of lentils, no nuts or feta, chicken and tomato. Pretty good, quick and healthy dinner. How come my quinoa is always mushy?
Didn't seem to have enough dressing to me. Not sure - perhaps more lemon juice? Didn't have red pepper so didn't add and used sunflower seeds in place of lentils but everything else followed to the letter. Just not overly impactful. Perhaps it needs to sit for a bit for the flavors to blend?
Great salad! For the dressing, though, use less olive oil (4 tbsp) and more Dijon mustard (1 tsp).
Complete light meal. Great healthy, often repeated meal at my house. We use regular goat cheese rather than feta. Prefer arugula, but we have used spinach, mixed lettuce, depending upon what is in the fridge.
I substituted arugula with kale and feta with goat cheese. Also added roasted beets. Next time I’d add red onion (maybe pickled?) and honey goat cheese.
Yummy and easy and healthy. Added roasted carrots. Just used regular lentils.
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