Quinoa and Lentil Salad With Smoked Paprika Dressing

Prep: 15 minutes Cook: 20 minutes


By Miyoko Schinner
Enjoyable either warm, at room temperature or chilled. Serve alongside a green salad for a complete meal.


  • Salad:
  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/2 tsp salt
  • 2 cups cooked black beluga lentils
  • 2 cups cauliflower florets
  • 1 cup sweet Maui or Vidalia onions , diced
  • 2 carrots, sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/3 cup currants
  • 1/2 cup minced parsley
  • Dressing:
  • 1/2 cup sherry vinegar
  • 3 tbsp agave nectar
  • 2 tbsp Spanish smoked paprika (this has different levels of heat)
  • 1/2 cup vegetable broth
  • 1/2 tsp salt


Rinse the quinoa quickly, then combine with the water in a saucepan. Cover and bring to a boil, then reduce heat and allow to simmer gently on low for about 15 minutes. Turn off heat and allow to sit for 5 minutes until light and fluffy.

Steam the cauliflower and carrots (or microwave) until desired tenderness.

Combine with the quinoa with the cooked lentils, cauliflower, carrots, olives, onion, currants and parsley.

To make dressing, shake all ingredients in a jar.

Pour dressing over salad and mix well. Serve immediately while warm, or at room temperature or chilled.