Crunchy crispy Belgian quinoa salad with lentils


What’s it called when you want something that tastes really, really good… but is also basically a high pile of fresh, vibrant, feel-good-in-your-body vegetables? You call it a crunchy crispy Quinoa Salad, that’s what you call it.


1 red sweet pointed pepper

0.3 cucumber

1/2 of a plant of flat parsely

1/2 of a red onion

300gr of Chalo Quinoa

100gr of Chalo dark green speckled lentils

1 cube of vegetable stock dissolved in 8dl hot water

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1/3 of tsp dried thyme

Salt & pepper to taste


Cut the red onion very finely and the unpeeled cucumber into 1 cm cubes. Remove the seeds and the white seed list from the sweet pointed bell pepper and cut them into cubes.  Last but not least, finely chop the flat parsley.

Cooking time(40 min + cooling)

  1. Cook the lentils with the thyme in the vegetable stock for approx. 35 min. Drain and leave to cool.
  2. Meanwhile, rinse the quinoa in a fine sieve under cold water. Do this a couple of times. Cook until tender in lightly salted water (cooking time: see packaging). Drain a few more times under cold water and allow to cool.
  3. Mix the quinoa with the lentils, cucumber, sweet pointed bell pepper, red onion and flat parsley. Season with olive oil, apple cider vinegar, salt and pepper.
Original recipe by Colruyt