Warm Quinoa and Lentil Salad with Mint and Sherry Vinaigrette

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 (4 oz) quinoa
  • extra-virgin olive oil
  • 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


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.