Quick And Delicious
Lentil Salad & Quinoa with a Lemon & Tahini Dressing
November 24, 2016

When the weather warms there is nothing much better than a refreshing, seasonal salad.  With the tahini dressing and the pepitas (pumpkin seeds) for crunch and texture this is SO good.   Add in your favourite veggies in season and make it your own e.g. asparagus, snow peas, green beans etc. whatever you enjoy.  It will work!

Lentil Salad & Quinoa with a Lemon & Tahini Dressing
Preparation: 10 minutes

Serves:  2 adults + 2 small children


  • 1 cup quinoa preferably soaked for 6 – 8 hours and rinsed.
  • 2 cups of water
  • 1 cup cooked brown lentils or 2 400g BPA free cans rinsed and drained
  • A good handful of english spinach or baby spinach
  • A bunch of lightly steamed seasonal asparagus or fresh green beans, chopped into bite sized pieces
  • 1 cup finely chopped cabbage (optional)
  • ½ cup roughly chopped flat-leaf parsley
  • ½ cup roughly chopped fresh coriander (cilantro)
  • 2  spring onions, finely chopped (or the amount you enjoy)
  • approx. 1/3 cup goats feta unmarinated or marinated in olive oil
  • ⅓ cup toasted pepitas (pumpkin seeds)
  • ¼ cup olive oil
  • 3 to 4 Tbsp lemon juice, to taste
  • 1 tsp lemon zest, finely chopped
  • 1 Tbsp tahini
  • 1 garlic clove, pressed or minced
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste


  1. Add the quinoa to the water into a medium pot. Bring to the boil then reduce heat to a gentle simmer and cook for approximately 10 – 12 minutes.
  2. Remove from the heat, cover and allow to gently cool.
  3. Gently toast the pumpkin seeds in a shallow pan over a medium heat, stirring frequently for about 5 minutes or until just browned.  Take off the heat and allow to cool.
  4. The dressing.  In a small jar with a lid or a bowl and combine all the ingredients. Taste, and add more lemon juice or salt if need be.
  5. When the quinoa is ready add it to a large salad bowl and add all the remaining salad ingredients you’re using i.e. spinach, asparagus or green beans, cabbage, spring onions, parsley, coriander, feta and pepitas!
  6. Drizzle the dressing over the salad, and combine.
  7. Serve immediately, or leave in the fridge for later.


  • To make it dairy free leave out the Feta
  • Add capers or olives for extra deliciousness!


Inspiration for this recipe comes from

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