Quinoa and French Lentil Salad with Lemon and Sumac

Serves: 10-12


1 cup quinoa, rinsed VERY well under cold running water, drained, and cooked

1 ½ cups French lentils (de Puy), small green lentils, rinsed, drained, and cooked

2 pints cherry or baby plum tomatoes, halved

1 bunch Italian or flat leaf parsley (3 ½ oz each) large stems removed, smaller stems and leaves finely chopped

2 small bunches (¾ oz each) fresh mint, chopped fine or 2 tsp dried mint, more as desired

1 bunch fresh cilantro (¾ oz each) large stems removed, smaller stalks and leaves finely chopped

1 bunch (about 6-8) green onions (scallions), white and light green parts only, sliced thin

1 ½ Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil

1 Tbsp Flying Olive mild-medium Single Varietal Extra Virgin Olive Oil

¼ cup Flying Olive Sicilian Lemon Balsamic Vinegar

¼ cup freshly squeezed lemon juice

1 heaping Tbsp dried and ground sumac (this is the spice, not the plant!) or paprika

Sea Salt

Freshly ground black pepper


How to cook grains if case you don’t have directions: We usually start the grains cooking, then start chopping!

Rinse the quinoa extremely well under running water. Place in a saucepan and cover with 1 ½-1 ¾ cup water. Bring to a boil, and then turn down to a simmer for 15 minutes. Remove from the heat and let sit for 5 minutes. Cool.

Rinse the French lentils. Add 1 ½ caups water and bring to a boil. Reduce heat to a simmer. Cook until tender, about 20-30 minutes. Drain if any water remains. Cool.

Make the rest of the salad:

Place the tomatoes, chopped herbs, scallions, Flying Olive Extra Virgin Olive Oils of Choice, Flying Olive Sicilian Lemon Balsamic Vinegar, lemon juice, and sumac in a large mixing bowl. Add several large pinches of sea salt and black pepper. Mix ingredients well.

Add the cooled quinoa and lentils and mix well. Be sure the dressing coats the quinoa and lentils throughout. Taste the salad and adjust the seasonings as needed.

This salad is much better when it has a chance to sit in the refrigerator for 1-2 hours. Stir again before serving

Serve with grilled fish, chicken, or crumble on some feta cheese for a meal by itself!

Submitted by Chuck and Barb L.