Lentil, Quinoa and Raspberry Salad


  • 1/2 cup lentils, cooked according to package directions
  • 1/2 cup quinoa, cooked according to package directions
  • 1 container fresh raspberries, washed
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shallots, minced
  • Mixed sprouts or microgreens
  • 34 tablespoons raspberry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Sea salt and pepper, to taste


In a large mixing bowl, place the lentils, quinoa, raspberries, almonds, shallots and sprouts. In a small bowl, mix the raspberry vinegar, olive oil, maple syrup, and sea salt and pepper. Mix well. Add to the salad and mix delicately. Adjust seasonings and serve. Bon appétit!

Keywords: quinoa, lentils, raspberry

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