For those in need of a nourishing new salad at this beautiful time of year, I’m so happy to share my gluten free lentil quinoa pomegranate salad. It’s a meal in itself, perfect for relaxed family dinners, and also a showstopper to take along when you’re asked to bring a salad or plate to share with friends.
If, like me, you’re a slightly lazy gardener, you might notice your parsley heads going to flower—these make a very pretty addition scattered over the top.
This recipe is reminiscent of my freekeh salad from my first cookbook. Still, this version is completely gluten-free and has the bonus of finely shredded raw vegetables for extra colour and goodness. It’s become a keeper in our house, and I hope it does in yours, too.
Nellie x
Ingredients
½ cup quinoa, rinsed really well
½ cup French green lentils
½ cup raw almonds (skin on), toasted
½ cup combined fresh herbs – coriander, mint & parsley, washed & finely chopped
1 carrot, peeled and cut into julienne strips
¼ red cabbage, sliced julienne
Pomegranate seeds
Dressing
80 ml extra virgin olive oil
2 tablespoons pomegranate molasses
½ teaspoon Dijon mustard
Juice of 1 lemon
Sea salt
Freshly cracked black pepper
Bring a saucepan of water to the boil and add the lentils. Cook for 20–30 minutes (or follow the packet directions for your brand). Drain, rinse under cold water and set aside.
Rinse the quinoa thoroughly in a fine-mesh strainer before cooking—this step is essential, as quinoa has a natural coating that tastes bitter if not rinsed away.
Cooking guidelines for quinoa:
White quinoa: Use 500 g quinoa to 1.1 L water or stock. Bring to a simmer and cook for 15–17 minutes. Strain, spread on a tray to cool, and refrigerate. Fluff with a fork before using. Keeps for up to 2 days.
Red or black quinoa: Use the same ratio. Cook for 19–20 minutes, then strain, cool and store as above.
Toast the almonds in a dry frying pan for a few minutes, tossing often, until golden and aromatic.
To make the dressing, combine all ingredients in a jar. Secure the lid and shake well to combine.
In a large bowl, combine the lentils and quinoa. Add the almonds, herbs, carrot, cabbage and pomegranate seeds. Pour over just enough dressing to coat the salad generously, but not overwhelm it—you’ll likely have some dressing left, which keeps well in the fridge.
Transfer the salad to a large platter and serve.
Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.
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