Vegan Lentil Fennel Quinoa Salad

from Marie-Guy Maynard

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

I got the recipe for this lentil and fennel quinoa from one of my favorite readers, Marie-Guy Maynard. I first connected with Marie-Guy after she left some comments on the facebook page and here on the site. Her family are big fans of the key lime pudding. We've been wonderful friends ever since, and she and her family have been amazing recipe testers for all my cookbooks. Read Marie-Guy's story here.

I just served this quick easy salad to some friends and it received rave reviews. This recipe is really quick and easy, and has a delightful freshness and surprising depth of flavor. Marie said she often adds in some feta. I added some chopped raw almonds and it was divine!

Marie-Guy's message to you, "This recipe is inspired (and of course I had to modify it) from a vegetarian cookbook I've had for a long time. It is wonderful as left-overs for lunch the next day. My kids absolutely love it! My eldest, the carnivore, even went back for more at 9pm one night and ate this over his usual ‘I'm-14-and-need-a-cereal-bowl snack-in-the-evening’ treat. I hope you will all enjoy this beautiful healthy gluten free salad as much as we did."

I agree. This salad is deelicious!

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Vegan Lentil Fennel Quinoa Salad

Vegan Lentil Fennel Quinoa Salad

from Marie-Guy Maynard

Serves 4 to 640 MINS
  • 2 cups cooked green lentils

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup chopped pitted olives (any kind you like)

  • 1/2 cup diced red onion

  • 1/2 cup sliced or diced fennel
  • 1/2 cup dried cranberries 
  • 3 tablespoons fresh lemon juice 
    2 tablespoons finely chopped fresh oregano

  • 1 teaspoon minced garlic (1 clove)
  • 2 cups cooked quinoa

  • 1 cup blanched slivered almonds

  • 1/2 cup finely chopped flat leaf parsley

  • 1 teaspoon Celtic sea salt, plus more to taste

  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  1. In a large bowl, combine the lentils, olive oil, olives, onion, fennel, cranberries, 1 tablespoon of the lemon juice, oregano, and garlic, and allow these ingredients to marinate at room temperature for about 30 minutes.

  2. Stir the quinoa, parsley, remaining 2 tablespoons of lemon juice, salt, and pepper into the lentil mixture, and combine well. Tweak lemon juice, salt, and pepper to taste, and serve family style.

Recipe from Marie-Guy Maynard
Photo by Trent Lanz and styling by Alicia Buszczak

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