Warm Quinoa and Lentil Salad with Mint and Sherry Vinaigrette

Name: Warm Quinoa and Lentil Salad with Mint and Sherry Vinaigrette
Yield: Serves 6 to 8
Ingredients: 230 g (½ lb) Puy or other small ‘blue’ lentils; 230 g (½ lb) Puy or other small ‘blue’ lentils; 125 g (4 oz) quinoa; extra-virgin olive oil; 6-8 spring onions, trimmed and chopped, or 3 shallots, peeled and chopped – both optional seasoning; sherry vinegar; fresh mint leaves, shredded or chopped; fresh basil leaves, shredded or chopped; 6-8 spring onions, trimmed and chopped, or 3 shallots, peeled and chopped – both optional seasoning

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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

Ingredients

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

Side dish
Gluten-free
Vegan

Method

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.