Quinoa Lentil Salad with Zaatar

Quinoa Lentil Salad with Zaatar


Quinoa Lentil Salad with Zaatar1Quinoa called the “grain from antiquity” and the primary food of the ancient Incas of

South America is really not a grain at all! Quinoa is a seed related to the beet and

spinach family; and it is probably the most nutritious pseudo cereal one could consume!

Quinoa is high in fiber, iron and all eight essential amino acids; it is easy to prepare and

an extremely versatile gluten free substitute for virtually any grain based recipe! Quinoa

is absolutely delicious with a delicate nutty flavor and light fluffy texture.

My Quinoa Lentil Salad with Zaatar is a tabouli (tabbouleh) like salad starring this nutritious

“grain” and enhanced with high protein lentils, organic vegetables and Mediterranean

seasonings! A wonderful side dish, salad or vegetarian entrée packed with nutrition and

flavor; Quinoa Lentil Salad is not only good for you but tastes good too! Enjoy this

recipe time and again, it is versatile, gluten free and so easy to prepare!


1 cup Quinoa

2 cups water, salted

1 cup chopped fresh chives

2 cups cooked lentils( or 1 can lentils, drained)

5-6 baby bell peppers, red and yellow, sliced

1 seedless cucumber, chopped

1/2 cup shredded carrots

1 bunch flat leaf parsley, roughly chopped

2 tablespoons Zaatar seasoning

Salt to taste

Dash of Aleppo pepper flakes

1/4 cup extra virgin olive oil

1/8 cup sherry vinegar

In a medium sauce pan bring the salted water to a boil

Add quinoa, reduce to simmer and cook until all water is absorbed

Set aside

In a large mixing bowl, combine all the vegetables and lentils

Add the quinoa

Season with Zaatar, salt and Aleppo

Add the olive oil and vinegar, mix gently

Transfer to a serving bowl or platter

Enjoy at room temperature or refrigerate and serve chilled as a salad

A compliment to any grilled entrée

Just delicious! I like a crisp white wine with this dish

2 thoughts on “Quinoa Lentil Salad with Zaatar

Leave a Reply

Your email address will not be published. Required fields are marked *