Cranberry Lentil and Quinoa Salad

This vibrant lentil quinoa salad has a delicious lemon-honey dressing. Crumbled feta adds a salty zing, while the dried cranberries and walnuts add texture.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 205 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons lemon juice
• water to cover
• 2 cups water
• 3 tablespoons olive oil
• ground black pepper to taste
• ½ cup crumbled feta cheese
• 1 teaspoon honey
• 1 tablespoon white wine vinegar
• 1 cup quinoa
• ½ cup coarsely chopped walnuts, toasted
• ½ cup dried cranberries, or to taste
• 1 cup dried lentils
• 2 bay leaves, divided (Optional)
• 1 small green onion, finely chopped

Recipe Instructions

Step 1

Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.

Step 2

Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.

Step 3

Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.

Step 4

Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.