Wednesday, 22 August 2012

Quinoa, Lentil and Radish Salad with Piquant Salsa Verde Dressing

This is the lunch you have when your day is bookended by croissants and meatballs.

Quinoa, Lentil and Radish Salad with Piquant Salsa Verde Dressing
Serves 6

For the Salad:
1 cup Puy/French lentils
1 cup quinoa
A bunch of small radishes, finely sliced on a mandolin and a few of the smallest ones quartered for garnish
1 cup smoked almonds, roughly chopped

 For the  Dressing:
1/3 cup light olive oil
1/4 cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley 
1 anchovy fillets
Juice and zest 1 lemon
Freshly ground black pepper

Extra Virgin olive oil 
Radish sprouts

Make the Salad:
Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 minutes each. Rinse both well under cold running water then drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa, season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown. Remove from heat.

Put the quinoa and lentils into a large mixing bowl along with the sliced radishes and chopped almonds. Add 1 tablespoon of extra virgin olive oil and coat everything well.

Finish the salad with a sprinkling of sprouts and the extra quartered radishes. Serve the dressing in a separate bowl.

Make the Dressing:
Put all ingredients into the bowl of a food processor and whizz together for 3-4 minutes. Put it into a small bowl and serve along-side the salad.


  1. Wow! You know, if I read the name of that salad somewhere /when looking for new recipes), I would go straight past it as it sounds way too scary. But looking at the picture of your salad, I would love to taste it. It looks wonderful! Yum!

  2. Thanks Laura and it's not scary at all. It's a really simple, tasty and healthy dish. You should give it a try :)

  3. Interesting combination and a very nutritious salad, too. I would definitely like to taste this.

  4. Thanks Hippu. Toasting the quinoa makes this a really satisfying salad. A bit like when you add croutons to a salad.