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Lentil Fennel Quinoa Salad

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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 favourite 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 favourite 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 the 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 flavour. 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

  • 2 cups cooked brown lentils
  • 2 cups cooked quinoa
  • 1/2 cup olive oil
  • 1/2 cup chopped pitted olives, such as Kalamata or another flavourful olive
  • ½ cup (about ½ whole) roughly chopped red onion
  • 1/2 cup dried cranberries or dried cherries
  • 1/2 cup finely chopped fresh continental flat leaf parsley
  • ½ cup sliced or roughly chopped (1 large bulb) fennel
  • 1 tsp (about 2 cloves) finely chopped fresh garlic
  • 1-2 Tbsp freshly squeezed lemon juice (1/2 lemon or a whole lemon if you want more zing)
  • 2 Tbsp finely chopped fresh oregano
  • a pinch of Celtic sea salt
  • freshly ground black pepper to taste
  1. In a medium bowl, combine the lentils, oil, onion, fennel, garlic, 1 Tbsp 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. YUMMO!
  5. Serves 4-6

Tip: Avoid sticky garlic

When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.

This was dinner tonight and is so yum, light, fresh and moorish. The cranberries were a nice surprise too. I will be having seconds next time :-)


I know! Isn’t this salad AMAZING! Thanks Marie :)

This is an amazing recipe that my whole family absolutely loved. It even made it into the lunches the following day. I also served this to my girlfriends on our annual weekend getaway and only heard good things about it.
It’s easy to make and will accompany beautifully any Holiday meal this season.
Merry-Healthy-Yummy Christmas to all!!!


We made this for dinner tonight and really enjoyed it. We added almonds instead of the olives and it was full of flavour.


What a good idea to add almonds. I’ll have to try it that way next time. Thanks for sharing!!

This was so packed full of flavor and was such a perfect leftover lunch the next day…Piggies get your snouts in gear. This one is a keeper!


LOL! Thanks for using the piggy language.
LOVE it :)

Amazing salad! I can’t lay claim to making it but I can to eating it! And it was soooo good. I had to come on here to get the recipe for myself. Thanks for sharing Blender Girl :-)


Oh! I am so glad you found your way here through this recipe. Welcome :)

We made this salad for dinner last night and it was incredible. We also added the almonds for extra crunch and flavour. This one’s a winner.


I love that you tried this recipe along with all of the others! Thanks for sampling so many of the recipes and giving feedback. I really appreciate it.

Very nice!  I reduced the oil to 1 TB and it turned out fine. I ate this high protein salad after my workout today!


Thanks for sharing Elaine.
This salad is delicious! I love it! 
Thanks Marie-Guy Maynard!

Woohoo!! Glad people like it.  :-)

This salad is so good.  I have bought pre-made salads at the deli with quinoa in it, and love them for lunch.  But after trying this one I will probably make all my quinoa from scratch.  I added some finely chopped red bell pepper.  So glad it made enough for more than just one day.
Thanks for sharing.


Awesome! I love this recipe too. So glad you enjoyed it.

this salad looks DELISH!  I can’t wait to make it!  Any thoughts on something to substitute instead of olives?


I’m not a huge fan of olives, either. I just leave them out :)

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