This weekend I adapted an old favorite summer salad recipe to be gluten free. The original recipe for this lentil quinoa salad from Everyday Food required bulgur, and since we don’t do gluten in this house, that presented a bit of a problem. I decided to try the ancient grain quinoa, which we eat as a hot side dish fairly frequently, and is a good source of protein.
The quinoa paired perfectly with the lentils, tomatoes, green onions, and tomatoes. This is a side dish that I’ll make again and again! I love that the quinoa worked so well for this recipe – now we can enjoy it even though we are gluten free!
Why you’ll love this lentil quinoa salad:
- it’s perfect for a picnic or potluck
- it’s gluten free and allergy friendly
- it’s hearty and filling
- it’s bursting with tangy flavor from the feta cheese and lemon juice
Lentil Quinoa Summer Salad.
- In a medium saucepan, cover lentils with about an inch of water. Bring to a boil; reduce to a simmer and cover. Cook until lentils are tender - about 15-20 minutes. Drain and set aside to cool.
- In another sauce pan, bring 2 cups water and 1 cup quinoa to a boil. Reduce heat and cover, then cook on low for 15 minutes. Season with salt and pepper.
- Place all ingredients in a large serving bowl. Add more salt and pepper if desired. Serve sprinkled with feta.
If you don’t have lentils on hand, I think that chickpeas or black beans would be fine substitutions. If you can’t eat dairy, it is still a great salad even without the feta cheese.
This lentil quinoa salad makes a nice lunch, especially on hot summer days. We enjoy it with fresh fruit and a side of gluten free bread and butter.
Do you eat a lot of quinoa? Do you prefer the red or white variety?