The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quinoa & Lentil Salad with Cumin Yoghurt & Pomegranate
This Cypriot-style grain salad is full of everything your body craves. Fibre-rich grains like lentils and quinoa keep it filling. Crunchy carrots and spinach for veg. Packed full of zingy capers, raisins and crunchy almonds. Sweet cumin yoghurt and pops of pomegranate seeds take it to the next level.
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g raisins (Raisins, Sunflower Oil)
- 1 tbsp maple syrup
- 1 tbsp ground cumin
- 160g baby spinach
- 160g quinoa (quinoa (100%))
- 1 pomegranate
- 2 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 40g capers (Water, Salt, Vinegar)
- 80g dried brown lentils (whole brown lentils (100%))
- 40g whole almonds (Nuts)
- 2 carrot
Nutritional Information
Calories: 461
Protein: 17g
Carbs: 61g
Fat: 21g
Quinoa & Lentil Salad with Cumin Yoghurt & Pomegranate
This Cypriot-style grain salad is full of everything your body craves. Fibre-rich grains like lentils and quinoa keep it filling. Crunchy carrots and spinach for veg. Packed full of zingy capers, raisins and crunchy almonds. Sweet cumin yoghurt and pops of pomegranate seeds take it to the next level.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the lentils, boil for 10 mins, then add the quinoa. Cook the quinoa and lentils together for another 12-15 mins, until soft, then drain. Rinse under cold water and set aside.
- Coarsely grate the carrots. Rinse and roughly chop the spinach. Add all to a large mixing bowl, and toss with 2 tbsp olive oil and the lemon juice. Roughly chop the parsley and capers. Add the raisins, capers and parsley to the bowl, along with half the cumin.
- Make the cumin yoghurt; in a small bowl, mix the yoghurt with the maple syrup, remaining cumin and 1 tbsp olive oil. Season well with sea salt and black pepper, then set aside. Halve the pomegranate and remove the seeds. Roughly chop the almonds.
- Once cool, add the lentils, quinoa and half the almonds to the salad mixing bowl. Mix well to combine, then season to taste with sea salt and black pepper.
- Serve the grain salad on plates, then top with the yoghurt, pomegranate seeds and remaining almonds.
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