• Nav Social Menu

    • Facebook
    • Instagram
    • Twitter

Creative Cynchronicity

  • Home
  • CELEBRATE
    • Christmas
    • 4th of July
    • April Fool’s Day
    • Autumn
    • Back to School
    • Canada Day
    • Easter
    • Family Day
    • Father’s Day
    • Football Friday
  • COOK
    • Egg recipes
    • Chicken
    • Casseroles
    • Canning
    • Canadian recipes
    • Burgers
    • brown bag lunch
    • Breakfast ideas
    • Breads
    • 4th of July
    • Beef
    • Barbecue
  • CREATE
    • CB Chat
    • paper art
    • Fabric Art
    • duct tape
    • DIY Gifts
    • Craft Wars
  • TRAVEL
    • London and Beyond
  • WELLNESS
  • Cyn’s Month
  • CONTACT ME
You are here: Home / COOK / Meatless Meals / Lentil and Vegetable Quinoa Salad

November 10, 2012 By Cyn Gagen 8 Comments

Lentil and Vegetable Quinoa Salad

Filed Under: COOK, Meatless Meals Tagged With: health food, healthy living

  • Facebook
  • Twitter

This lentil and vegetable quinoa salad can be served warm, cold, or at room temperature. It is quick and easy to make a large quantity of this delicious dish which can be used as a main dish or side dish.

Because it is incredibly tasty at any temperature, it is ideal to take on a picnic or to a potluck. You can easily vary the ingredients according to your preferences and what you have on hand.

Lentil and Vegetable Quinoa Salad

Try this topped with a poached egg for a variation that is out of this world.

Warm_Lentil_Quinoa_Salad_from_CreativeCynchronicity.com

Ingredients:

1 T. extra virgin olive oil

1/2 cup onion, diced (they used red onion- I chose to use sweet Vidalia simply out of preference)

3 carrots, diced

3 stalks of celery, diced

1 small eggplant (I used a graffiti eggplant to add colour), diced

1 small zucchini, diced

salt and pepper to taste if desired (no pepper because the feta cheese I’m using has cracked black pepper in it and I find that the cheese is salty enough for me)

lentils (they used 2 cans, each 19 oz but this really increased the sodium content – so I’m using dried lentils that I cook myself) – about 4 cups cooked lentils

quinoa – I found a President’s Choice Bulgur and Quinoa Blend at the store that sounded delicious so I decided to try it – about 2 1/2 cups cooked

juice of half to one whole lemon to brighten up the flavour

The recipe called for the PC Mediterranean Vinaigrette but they were sold out.  So that day they substituted the PC Zesty Italian Vinaigrette.  I’m using the same one except in the Blue Menu Fat Free version.  This also brought the sodium content down by quite a bit.    I used about 3/4 cup

about 1/2 cup fresh parsley, chopped

feta cheese for topping the salad – I used Kraft Feta with Sundried Tomatoes and Cracked Peppercorns – I put about a tablespoon or two on each serving

Other vegetables you could add that are really good in this: tomatoes, cucumbers, bell peppers, green beans, peas

Instructions: 

Cook the lentils and the Bulgur/Quinoa according to package directions.  Meanwhile, in a large pot, heat up the olive oil over medium high heat.  Cook the onions, carrots, and celery for about 5 minutes.  Add in the eggplant and zucchini and cook for an additional 3 minutes until tender-crisp.  Stir in the lentils and bulgur/quinoa and remove from heat.  Stir in the vinaigrette, lemon juice, and parsley.  Top with feta cheese and serve.

Makes 8 servings:  Approximate nutritional values per serving – 310calories, fat 8 g, sodium 300 mg, carbohydrate 50 g. fibre 9 g, protein 15 g

Lentils are a good source of iron and fiber – with the blend I used, the bulgur and quinoa would boost that even more.

If you want to add some meat to this, I find that sausages are a good option. I really enjoyed adding chunks of turkey sausage to it. Adding meat to the legumes (lentils) helps you absorb more of the iron. The vitamin C in the vegetables helps with that as well.

Warm_Lentil_Quinoa_Salad_from_CreativeCynchronicity.com
Previous Post: « Sesame Mandarin Orange Broccoli
Next Post: #FamilyTeaTime with Lipton Tea & Honey Pitcher Packets »

Reader Interactions

Comments

  1. Heather says

    November 12, 2012 at 7:34 pm

    Looks so yummy – I love Quinoa! I’ll have to try that cooking class- looks like fun!

    Reply
  2. Margarita Ibbott (@DownshiftingPOS) says

    November 13, 2012 at 2:53 pm

    You always write some awesome posts… thanks for sharing…

    Reply
  3. Erinn S says

    November 21, 2012 at 10:08 am

    That actually looks amazing!

    Reply
  4. Francine Morrell says

    November 21, 2012 at 10:09 am

    This post makes me want to give quinoa another shot : )

    Reply
  5. Barbara says

    November 21, 2012 at 3:56 pm

    Looks delicious! Quinoa is yummy!

    Reply
  6. Melissa says

    November 21, 2012 at 11:11 pm

    Looks so yummy!

    Reply

Trackbacks

  1. Creative CynchronicityMeat Free Fridays » Creative Cynchronicity says:
    February 15, 2013 at 1:00 pm

    […] https://creativecynchronicity.com/2012/11/healthy-eating-with-loblaws-lentil-and-vegetable-quinoa-rec… […]

    Reply
  2. 15 great Quinoa Recipes » The V Spot says:
    November 26, 2013 at 5:16 pm

    […] Style & Grace Turkey Veggie Burgers and Quinoa with Cumin from From Me, With Love designs Warm Lentil and Quinoa Salad from Creative Cynchronicity Quinoa Salad from Mama Miss Berry Breakfast Quinoa from […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT CYN

Copyright © 2023 Creative Cynchronicity - All Rights Reserved · Privacy Policy · Networks