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Mediterranean Lentil Herb Salad Quinoa Recipe

Mediterranean Lentil Herb Salad

5 from 1 vote
This Mediterranean Lentil Herb Salad is healthy, hearty, and full of fresh flavor from the herbs. The addition of raisins add a hint of unexpected sweetness to it. It is great for summer BBQ's, get togethers, and even batch lunches during the week. Although this recipe makes a large amount, don't be surprised when it goes quickly. It's delish!
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Servings: 12 cups
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup dried black lentils cooked according to the package - makes 2 1/2 - 3 cups cooked
  • 1 cup dried green lentils cooked according to the package - makes close to 3 cups cooked
  • 1 cup dried quinoa cooked according to the package - makes around 3 1/2 cups cooked
  • 1 red onion diced
  • 1 fresh dill bunch washed & chopped
  • fresh mint .75 oz organic mint packet from store or 20-25 large mint leaves, washed & chopped
  • 1/2 cup curly parsley washed & chopped
  • 1/2 - 1 cup raisins - depending on taste preference chopped (I like 1 cup)
  • olive oil Himalayan or sea salt, & ground pepper, to taste
  • chopped raw pumpkin seeds to sprinkle on top optional

Method
 

  1. Prepare your black lentils, green lentils, and quinoa on the stovetop. Let them all cool completely first and then combine them in a large mixing bowl.
  2. Run your knife through the dill, mint, and parsley to bring out their flavors more. I usually don't think about it and just chop, but you can get fancy and chiffonade your mint leaves if you wish. It turns them into pretty ribbon-like pieces. To chiffonade - take all of your mint leaves and stack them together. Roll the one bunch together and slice your knife through it in several thin sections to make the ribbon-like pieces. My mom taught me this. Thanks mom!
  3. Chop your raisins into finer pieces - at least halve them.
  4. Add the diced onion, herbs, and raisins to the large mixing bowl and mix everything together well.
  5. Chill the mixture until you are ready to serve unless you made the lentils and quinoa in advance and they are already chilled from being in the fridge.
  6. At the time of serving, drizzle on olive oil and sprinkle in salt & ground pepper. Top with a few chopped pumpkin seeds if you wish. ENJOY!

Notes

Gluten-Free | Plant-Based | Dairy-Free | Refined Sugar-Free | Medical Medium Compliant Friendly Recipe