Quinoa Salad with Lentils and Beets

5 from 2 votes

Add something special to your lunch rotation with this fantastic salad, full of nutritious ingredients like quinoa, lentils and beets.

Prep Time15

Cook Time20

Total Time35

Course: lunch

Cuisine: European

Keyword: quinoa salad

Servings:

Combine quinoa, lentils or chickpeas, grated beets and sliced radishes and set aside. Boil beets like you would regular potatoes until they are easily pierced with a knife.
Make your vinaigrette dressing by mixing together balsamic vinegar, juice of ½ lemon and chopped up parsley, then slowly pour in olive oil in a thin and steady stream while whisking the entire time. You can use an immersion blender or food processor if you like your vinaigrette to be very smooth but a regular whisk will also do the trick.
Dress your salad with vinaigrette until evenly coated, taste it and add salt if needed, toss with rocket/arugula and goat cheese. Allow 15 minutes in the fridge before serving for the flavours to meld.

To make assembling this salad even quicker and easier, prepare the ingredients in advance.
Salad without salt will always be bland, so taste and add more if needed.
The radishes need to be sliced very thinly. A mandolin is ideal for thin and even slices, but use a sharp knife if you don't have one.
The recipe can be easily adapted. Use chickpeas, spinach for rocket instead of lentils, or creamy goats cheese in place of feta.