Superfoods Salad

This Superfoods Salad was made for last year’s South Arm fund raiser for the food bank and it was sold out very quickly. Michelle decided to make it at the South Arm Older Adults Cooking Club since it has not be made in the kitchen before.


This Superfoods Salad is good for a few days in the refrigerator. It is great for potluck too. This ecipe makes approximately 8 to 10 servings. For home consumption, it is recommended to halve the recipe.


  • 2 cups quinoa, rinsed for a few times
  • 3 cups water
  • 3/4 cup green lentils (preferably small French green lentils)
  • 4 1/2 cups water


  • 2 large carrots, grated
  • 1/2 bunch kale, finely chopped
  • 1/4 bunch parsley, finely chopped
  • 1 bell pepper, seeded and finely diced
  • 1/4 to 1/2 cup pumpkin seeds



  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons dijon mustard
  • 1 to 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper


Source: via South Arm Cooking Club for Older Adults

Makes approximately 8 to 10 servings.


Superfoods-Salad-04Bring 3 cups salted water to a boil, add quinoa. Reduce heat and simmer for 15 to 20 minutes.

Let cool. Refrigerate until use.

Superfoods-Salad-03Bring 4 1/2 cups salted water to a boil, add lentils. Return to a boil, reduce heat and simmer for 25 minutes, or until tender.

Let cool. Refrigerate until use.

Superfoods-Salad-06Combine all the ingredients for the dressing and whisk to mix well.
Superfoods-Salad-07Toss together lentils, quinoa, vegetables and dressing.

Package into individual containers and refrigerate until consumption.

This Post Has 2 Comments

  1. Sedap Makan

    A couple of notes, I have been cooking the quinoa in my rice cooker (Zojirushi) with about 1.75 cups water for 1 cup Quinoa. Comes out nice and don’t have to worry about watching it.

    For best texture, spread the quinoa out on a cookie sheet to allow it to cool, this will allow steam to come out and it will be fluffier in the salad.

    I jhvent’t put lentils in but I have used chickpeas or black beans, its so versitile.

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