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Lentil, Quinoa and Clementine Salad

Lentil, Quinoa and Clementine Salad

Serves: 6

Category: Salads, Dressings, Dips and Sauces
Author: Kristi Link

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Rated by: 12 members

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Make this salad ahead of time so it’s ready whenever you are. Chopped clementines add just the right touch of sweetness.

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1 cup dried lentils, rinsed
3 cups water
1 bay leaf
1/2 teaspoon chopped fresh thyme
1 garlic clove, chopped
1/2 cup quinoa, rinsed
1 lemon, juiced
3 tablespoons Dr. Fuhrman's Blood Orange Vinegar or other fruity vinegar
1 medium onion, roughly chopped, divided
1/4 cup raw cashews
1/4 cup mint leaves
2 teaspoons Dr. Fuhrman's VegiZest or other no-salt seasoning, adjusted to taste
3 medium red bell peppers, chopped
1 large carrot, chopped
3 clementines or cutie oranges, peeled and chopped
1 bunch kale, collards or other greens, tough stems removed (see note)


In a large saucepan, bring lentils and water to a boil with bay leaf, thyme and garlic. Reduce heat, cover and cook for 20 minutes, add the quinoa and cook for an additional 15 minutes or until lentils are tender.

Blend together lemon juice, vinegar, half of the onion, cashews, and mint leaves. Combine with lentil mixture, remaining chopped onion, VegiZest, peppers, carrots, clementines and chopped greens.

Chill before serving.

Note: The greens can be chopped up and mixed in with the salad or if desired, drop approximately 1/4 cup of salad on whole collard, Swiss chard or romaine leaves and roll up.

Calories 283; Protein 15 g; Carbohydrates 49 g; Sugars 9 g; Total Fat 4.5 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 47 mg; Fiber 15.1 g; Beta-Carotene 7123 ug; Vitamin C 171 mg; Calcium 140 mg; Iron 5.1 mg; Folate 245 ug; Magnesium 122 mg; Potassium 954 mg; Zinc 2.8 mg; Selenium 5.9 ug

Comments (4):



05/31/2013 06:42 PM

Rated this recipe:

I left out the mint leaves and used some chopped collars greens lightly wilted in this recipient. I used butter lettuce leaves and made wraps. It was GREAT!!


07/04/2013 05:41 PM

Rated this recipe:

This is a really tasty and refreshing salad. I didn't have clementines so used fresh mango instead, it totally works and is delicious:)


09/13/2015 11:32 AM

Rated this recipe:

Delicious warm or chilled. Loaded with flavor. I used wild blueberry vinegar and raw pistachios (cause I was out of raw cashews.) Definitely will make again.


05/24/2018 02:23 PM

Rated this recipe:

Made this recipe for a pot luck luncheon.  Although it was time consuming to make, the flavors blend so well and the salad was absolutely delicious.   I used 1/4 cup millet and 1/4 cup quinoa because I didn’t have 1/2 cup quinoa on hand.  The fresh mint and chopped clementines were quite refreshing.  It was a hit at the luncheon.  I will defintely make this again.  Although I added chopped kale to the salad, it would be great served over fresh spinach.  Beautiful presentation too!  Thanks for this great recipe.  I’d give it 5 stars if I can figure how to do the rating.  

jzsusie replies:

07/30/2018 11:12 PM

Rated this recipe: (no rating)

Thanks!   I’ll try it.