Lentil Salad

This is a great recipe for lentil salad. I think I got it off Epicurous. It is supposed to be lentils and couscous, but I use quinoa instead. I also double the dressing. This doesn't make it soupy, just a little more moist.

1 cup lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup quinoa
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
2 cups cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add quinoa and salt. Remove pan from heat and let quinoa stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into quinoa. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.


I put all sorts of vegetables in it. Different colored peppers and cukes. I could eat the whole bowl.