Warm Quinoa and Lentil Salad with Mint and Sherry Vinaigrette

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Combining both grains and pulses, this is an extremely nutritious dish, and full of flavour.


  • 230 g (½ lb) Puy or other small ‘blue’ lentils
  • 125 g (


Cook the pulses and grains separately, in water; the lentils in at least twice their volume, the quinoa in 2 to 3 times its volume. Drain and mix them, and stir in, to taste, the olive oil and vinegar, and then add the herbs, as much or as little as you like, the onions, if using them, and some seasoning. Serve warm.