Quinoa and Lentil Salad
By: Harry Haff
Posted: Dec. 31, 2012

Harry's Pairing Note: This salad is spicy, fruity and herby, if that is a word. I would look to a lightly chilled Beaujolais Villages for pairing. It is fruity, not astringent, due to low tannins, and the chilling plays down the acid. An un-oaked pinot gris from Oregon or a pinot grigio from Alto Adige would also work well.



4 oz. quinoa

4 oz. dried lentils, soaked overnight and cooked until tender

2 garlic cloves, crushed

1 medium red onion, medium dice

1 T. Harissa

1 T. each finely chopped fresh oregano, chives, parsley, mint and basil

2 T. fresh lemon juice

2 oz. or to taste Extra Virgin olive oil

2 T. plain yogurt (optional)

Salt and fresh ground pepper


Make the Salad:

1. Cook the quinoa according to package directions. Use half white wine and half vegetable broth for a great flavor.

2. Soak lentils overnight in water and cook until tender. 

3. Wash and finely chop all herbs.

4. Place remaining ingredients in a bowl, mix well. If you want an emulsified dressing, add 2 tablespoons of plain yogurt.

5. Stir in remaining ingredients.

6. Fluff and mix the grains, add the dressing and arrange on a bed of greens. Serve with soft tortillas or pita.

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