Lentil Fennel Quinoa Salad

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

Can you believe it is already December 1st? Where has the time gone this year? I must say, that I am not disappointed, as this is my favorite time of the year! I love love love the holidays. I had a wonderful Thanksgiving up in Sacramento eating more than my fair share of delicious decadent food! I love how good food and holidays bring family and friends together in celebration. But after my slightly over-indulgent acidic orgy that saw me coat-checking my colon at every turn, I have been doing some much needed detoxing with a lot of green smoothies preparing for the Christmas festivities. I will share some delicious Christmas treats in the coming weeks and then we will detox together in January! So instead of sharing some of my new green smoothie blends this month, I will leave that for next year.

Instead, I will share this delicious vegan lentil and fennel quinoa salad I got from the December Reader Of The Month, Marie-Guy Maynard. This wonderful lady is one of my favorite readers from Canada. I first connected with her on Facebook after she had left some great comments on the Facebook page as well as here on some of my recipes. Her family are big fans of the key lime mousse. We have been wonderful cyber-friends ever since. I swear we were sisters in a former life!

Last month I shared Magali Pès Schmid's (November's Reader Of The Month) Gluten Free Mantecado Cookies, and this gorgeous vegan lentil quinoa salad is our next reader recipe! I just served this quick easy salad to some friends for dinner and it received rave reviews. This recipe is incredibly simple, quick and easy, with 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! The salad is yummy as it is, but feel free to make your own! I love quinoa salads and this one is a winner!

In Marie-Guy's words, "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."

Well, that just about says it all. All I can add is, "This salad is deelicious!"

Lentil Fennel Quinoa Salad

Lentil Fennel Quinoa Salad

Serves 4 to 640 MINS
  • 2 cups cooked brown lentils

  • 1/2 cup cold pressed extra virgin olive oil

  • 1/2 cup chopped pitted olives, such as Kalamata or another flavorful olive

  • 1/2 cup (about 1/2 whole) roughly chopped red onion

  • 1/2 cup sliced or roughly chopped (1 large bulb) fennel
  • 1 teaspoon (about 2 cloves) finely chopped fresh garlic
  • 1-2 tablespoons freshly squeezed lemon juice (1/2 lemon or a whole lemon if you want more zing)
  • 2 tablespoons finely chopped fresh oregano
  • 1/2 cup dried cranberries or dried cherries

  • 1/2 cup finely chopped fresh continental flat leaf parsley

  • 2 cups cooked quinoa

  • a pinch of Celtic sea salt, plus more to taste

  • freshly ground black pepper to taste
  1. In a medium bowl, combine the lentils, oil, onion, fennel, garlic, 1 tablespoon lemon juice, olives, cranberries, oregano, and 1/4 cup of the parsley.

  2. Allow to sit at room temperature for 30 minutes.

  3. Stir the quinoa into the lentil mixture, season with pepper and salt, and adjust quantities of fresh lemon juice to taste.

  4. Freshen up with remaining fresh parsley and devour.


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