Page 27 - IFV November Issue 2025

Recipe

LENTIL AND QUINOA SALAD

This lentil and quinoa salad bursts with fresh, summery textures and flavours.

ossed in a zesty herbed dressing, it’s packed with crunchy veggies such as zucchini, peppers, and carrots, plus hearty
lentils, quinoa, and juicy orange slices. The result? A vibrant one-bowl meal that’s as delicious made ahead as it is
Tfresh from the kitchen.

PREP: 25 MINUTES
COOK: 5 MINUTES
TOTAL: 30 MINUTES
SERVINGS: 4
GLUTEN-FREE | SOY-FREE l NUT-FREE

For the dressing
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons Italian herb blend
• 2 tablespoons lime juice
• ½ – 1 teaspoon Dijon mustard (adjust to taste)
• ½ – 1 teaspoon garlic powder (adjust to taste)

For the salad
• 1 can lentils, drained (or 1½ cups cooked lentils)
• 1 cup cooked quinoa (or cook ¼ cup dry quinoa according to package instructions)
• ½ cup chopped zucchini
• 1 tomato, finely chopped
• ¾ cup chopped red and green peppers
• ½ cup shredded carrots
• ½ cup loosely packed chopped herbs (such as coriander, parsley, or your favorite mix)
• 2 tablespoons of seeds of your choice (sunflower, pumpkin, or sesame work well)
• ¼ cup non-dairy cheese (optional; adjust to taste)
• 1 orange, peeled and sliced

Instructions
1. Cook the lentils and quinoa. Drain, rinse with cold water, and set aside.
2. In a large serving bowl, whisk together all the dressing ingredients.
3. Add the remaining salad ingredients to the bowl and toss until
everything is well coated.
4. Chill for 15 minutes, then serve and enjoy!

The Villager • November 2025 • 25