When it comes down to nutrition, lentils and quinoa are without a doubt nutrient-dense food items. A simple bowl of this Lentils, Quinoa and Raspberry Salad will keep you satisfied and will honestly make your taste buds dance. I wanted to develop a sturdy salad that would make use of some wonderful raspberry vinegar I received from my friend Jamila. Her aunt and uncle own La Belle Excuse, an olive producer with olive groves in Greece. They also offer many other pantry items, like delicious vinegars, sea salt, and confitures. So here we are, experimenting with the freshness of the raspberries against the sturdiness of the lentils and quinoa. It’s a gorgeous mix!

For other recipes of salads including fruits, check out the Livity Mango Salad and this fabulous Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

Lentil, Quinoa and Raspberry Salad

Print Recipe

• Author: Karine K
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x

Ingredients

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• 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
• 3–4 tablespoons raspberry vinegar
• 3 tablespoons olive oil
• 2 teaspoons maple syrup
• Sea salt and pepper, to taste

Instructions

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

Salade de lentilles, quinoa et framboises

Print Recipe

• Author: Karine K
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2–3 portions 1x

Ingredients

Scale 1x2x3x

• 1/2 tasse lentilles, cuites selon les directives sur l’emballage
• 1/2 tasse quinoa, cuit selon les directives sur l’emballage
• 1 contenant de framboises fraîches, lavées
• 1/4 tasse d’amandes tranchées, grillées
• 1/4 tasse d’échalote française, émincée
• Micro-pousses
• 3 à 4 c. à soupe de vinaigre de framboise
• 3 c. à soupe d’huile d’olive
• 2 c. à thé de sirop d’érable
• Sel de mer et poivre, au goût

Instructions

Dans un grand bol, mélanger les lentilles, le quinoa, les framboises, les amandes, les échalotes françaises et les micro-pousses. Dans un petit bol, mélanger le vinaigre de framboises, l’huile d’olive, le sirop d’érable, et le sel de mer et poivre. Bien mélanger et verser sur la salade. Mélanger et ajuster les assaisonnements. Bon appétit!