Recipe: Lentil & Quinoa Salad

A healthy recipe you can serve warm for dinner or take cold to lunch featuring lentils and quinoa!Processed with VSCO with a6 preset


  • 1/2 cup Organic French green lentils
  • 1/2 cup rainbow quinoa*
  • 5 oz baby spinach leaves
  • 1 cup halved grape tomatoes
  • 4 large basil leaves
  • 2 tablespoons of crumbled feta
  • 2 tablespoons of olive oil
  • fresh lemon juice
  • salt and pepper

*You can buy this in the bulk section @ Whole Foods


  1. Place lentils and quinoa in a pot of water and bring to boil. Reduce the heat, cover, and simmer for 20-25 minutes. Stir occasionally.
  2. Cut grape tomatoes, slice basil into ribbons, and squeeze lemon. Set these ingredients aside.
  3. Drain the lentil and quinoa mix. Set aside.
  4. In a large pan, add olive oil and spinach. Cook until wilted (approx 2. minutes)
  5. Add lentil/quinoa mix, tomatoes, and basil to the pan. Mix ingredients and stir for one minute.
  6. Remove from stove. Pour into bowl and add feta cheese, lemon juice, salt and pepper to taste. Stir and serve!








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