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Quinoa, French Lentil, Tomato, and Herb Salad

Course Salad
Cuisine Mediterranean
Author adapted from "Persiana" by Sabrina Ghayour


  • 1 cup quinoa I use Trader Joe's Organic Tricolor Quinoa
  • 9 oz. French Lentils I use Trader Joe's Steamed Lentils, it saves time and they taste great
  • 1 lb. cherry or grape tomatoes, halved
  • 3 1/2 oz. flat leaf parsley, finely chopped
  • 1 1/2 oz. mint leaves, finely chopped
  • 1 1/2 oz. cilantro leaves, finely chopped
  • 1 small red onion, finely chopped
  • 4 tablespoons extra virgin olive oil
  • 3 lemons, juiced
  • salt and pepper to taste


  • Cook the quinoa and lentils separately according to package directions.  (If using Trader Joe's steamed lentils, rinse under cold water and drain.) Rinse cooked quinoa and lentils with cold water and drain.
  • In a large bowl, combine tomatoes, herbs, onion, olive oil, lemon juice, a good pinch of salt and fresh ground black pepper.  Mix well.  Add quinoa and lentils and mix again.  Adjust seasoning to taste.  
  • Refrigerate for 1-2 hours to allow flavors to mingle.