Quinoa, Puy Lentil and Crumbled Feta Salad

Quinoa, Puy Lentil and Roasted Feta salad

Quinoa, Puy Lentil and Crumbled Feta salad

Of all the things I have made and posted on this blog, this recipe has to be my favourite so far.

It was not pre-planned at all. I simply combined some things I had in the cupboard and considering how simple it is, I could not believe how tasty it is.

This is sure to become a staple in my home!

Quinoa, Puy Lentil and Crumbled Feta salad


  • 3 tbs Quinoa, pre-soaked if necessary
  • 3 tsb puy lentils
  • 200 stock
  • 2 bay leaves
  • 1 tbs olive oil
  • 1 white onion, finely chopped
  • 4 cloves smoked garlic, minced (any garlic will work, this was simply what I had)
  • 1 courgette (zucchini), finely chopped
  • handful cherry tomatoes, quartered
  • 5 cherry peppers, finely chopped
  • 1 tbs basil, chopped
  • 0.5 tsp salt
  • freshly ground rainbow pepper
  • 100g feta cheese, crumbled


  1. Put the quinoa, puy lentils and stock and bay leaves in a pan and simmer for 30 minutes, until the quinoa and lentils are soft but still have a little bite
  2. Drain and set aside
  3. In a frying pan, heat the olive oil, and saute the onions and courgette with the salt for 3-4 minutes until softened
  4. Add the garlic and fry for a 2 minutes
  5. Add the basil, tomatoes and cherry peppers and toss in the pan for another min
  6. Add the quinoa and puy lentils to the frying pan and stir through the vegetables
  7. Stir through the crumbled feta cheese
  8. Season and serve immediately as a warm salad, or chill in the refrigerator till ready to eat (If eating warm later, do not mix in the feta cheese until after re-warming and ready to serve)

2 comments on “Quinoa, Puy Lentil and Crumbled Feta Salad

  1. Pingback: Carob and Orange frozen puddings | Tolu's Kitchen

  2. Pingback: Red and White Quinoa roasted vegetable salad | Tolu's Kitchen

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