Quinoa, lentil & feta salad

Quinoa, lentil & feta salad. Finely chopped, Crumbled, Dried tarragon.

Silvana Franco

15 + 15 min · 4

Ingredients

• 30 g Finely chopped
• 100 g Crumbled
• 5 g Dried tarragon
• 400 g Green lentils rinsed and drained
• 200 g Uncooked quinoa
• 150 g Lightly peeled and diced
• 10 g Olive oil
• 10 g Red or white wine vinegar
• 130 g Zest and juice
• 50 g Finely sliced, to finish

Preparation

1. Cook the quinoa in a large pan of boiling water for 10-15 minutes until tender, drain well, then set aside to cool.
2. Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few minutes until softened. Add the tarragon, stir well, then remove from the heat.
3. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.