Quinoa Salad

Quinoa Salad

  • In advance: Prepare the cooked quinoa  and lentils (steps 1-5, 20 minutes)
  • Total time: 10 minutes
  • Servings: 1


  • 50g dry quinoa (makes 130g cooked quinoa)*
  • 60g cucumber, diced*
  • 80g red kidney beans*
  • 50g dry green lentils*
  • 80g corn*
  • ¼ tsp cumin powder
  • ¼ tsp sweet paprika powder
  • 2 tsp olive oil (10ml)**
  • 3 tsp lemon juice (15ml)**


In advance:

  • Rinse the quinoa and add to a pot.
  • Pour in 100ml of water, cover and bring to a boil.
  • Reduce to a simmer for 10 minutes.
  • Turn off the heat and leave it sit for a further 5 minutes.
  • Stir with a fork and leave to cool.
  • Add the lentils into a pot
  • Cover with water
  • Bring to a boil
  • Reduce to a simmer for around 15 minutes, or until tender
  • Rinse the lentils under cold water, drain and set aside
  • Add the quinoa into a bowl, together with the cucumber, red kidney beans, cooked lentils, corn, cumin powder, and sweet paprika powder.
  • Stir gently.
  • Pour over the olive oil and lemon juice and stir again.
  • Enjoy!