*Vegetarian, Gluten-Free, Nut-Free, Egg Free

Serves 4-6



  • 1 cup cooked quinoa (any color is fine)
  • 1 cup/tin brown lentils (drained and rinsed)
  • 1 Spanish onion, halved and finely sliced
  • 1 cup mixed antipasto (mine contained artichokes, mushrooms, capsicums and green olives), drained and chopped into small pieces
  • ⅓ cup semi-dried tomatoes, drained and chopped into small pieces
  • ⅓ cup dried cranberries (or raisins will do)
  • 200g Bulgarian Feta, deiced  crumbed into bits
  • 1 small bunch continental parsley, finely chopped
  • Juice of 2 – 3 limes (depending on how juicy they are!)
  • 2-3 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • Freshly ground sea salt and black peppercorns



Combine all ingredients in a large bowl, mix well and serve!

Middle Eastern Quinoa & Lentil Salad