Page 46 - Intra Muros November Issue 2025

RECIPE

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

44 | INTRAMUROS NOVEMBER 2025