Quinoa, Lentil and Feta Salad

Barcelona, Spain

Hello dearest ladies!

I hope you are all well.

Summer is hitting us hard in Barcelona and Thomas and I have been looking for fresh recipes to complement the hot evenings that seriously lack a gentle breeze…

Since the little one goes to sleep between 9 and 10, and for more than 7 or 8 hours in a row, Thomas and I are able to dine together again, and I have been very inspired lately to try out new recipes.

I have been picking recipes from Beth’s great birthday present (Thank you Bethie!) Cuisine Legere, and I wanted to share with you this recipe which is very easy to make, and will make you feel full, although it has very little calories (yay!)

IMG_8990

 

I also know you Williamses love lentils! So here goes:

Ingredients for 4 people:


Quinoa – 200g
Half a cucumber
1 shallot
6 spring onions
1 orange (we will use peel and juice)
Lentils – 400g (I used the already cooked ones)
1 teaspoon olive oil
2 tablespoons of tarragon (estragon) (I used dill instead)
1 tablespoon vinegar
100g feta cheese

 

Start by cooking the quinoa. They usually give you the instructions on the pack. If not, cook it in boiling water for 10 to 15 minutes, dry, set aside.

Peel and dice the cucumber, set aside.

Cut the onions and the shallot and put them in two different bowls.

In a small pan, cook the shallot a few minutes with the olive oil. Add the tarragon.

In a bowl, mix the shallot and tarragon with the quinoa, cucumber, onions, vinegar, and the orange juice and peel. Add the feta cheese right before you serve.

A low fat guilt free treat for the summer. I hope you’ll like it as much as Thomas and I did!

Enjoy!

 

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5 thoughts on “Quinoa, Lentil and Feta Salad

  1. Beth @ Culinary Correspondence July 20, 2014 at 1:43 pm Reply

    I’m glad you’re enjoying the book 🙂 I love quinoa but I’m always at a loss for how to prepare it at home. Will definitely be trying this recipe!!

  2. Lori July 21, 2014 at 7:12 am Reply

    I hear quinoa and I come running! This sounds delightful!

  3. Emily @ culinarycorrespondence.com July 23, 2014 at 10:11 pm Reply

    This looks delicious. I’ll admit I’m not a huge fan of quinoa- but looking at the recipe I could perhaps just omit it or else replace it with some cooked wild rice. 🙂

  4. Jan July 24, 2014 at 7:56 am Reply

    Oh we do love our lentils! I am counting calories after the pleasures of Greece so will definitely try this. I might use less cheese and add more lentils. Will let you know! The orange element sounds terrific. Thanks.

  5. Hanin July 26, 2014 at 12:33 pm Reply

    Hola ladies!
    Sorry for taking so long to reply to your comments, this week was quite hectic! But all is well and the little one continues to grow, so fast!

    @Beth: Yes! We have tried at least four different recipes from the book. It is perfect as we are trying to make those light dishes part of the family dishes and make sure we eat healthier – we also have to show the good example to our little Panda now 🙂

    @Lori: I hope you will enjoy this recipe. This is the first time ever I try a recipe with quinoa. I must admit it tastes much better than I expected! If you have other nice recipes to share, I would be happy to try them too 🙂

    @Emi: I love your idea of wild rice! I think it would fit perfectly. My mom used to make rice with lentils (As a matter of fact it is a famous dish in the middle east : “Mujadarah”). Yummy!

    @Jan: Yes I have noticed! I also really like your lentil recipe with duck! You reconciled me with lentils and I know Thomas loves that too. Thank you :)))

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