Marry Berry Kitchen Garden Grain Salad

This Marry Berry Kitchen Garden Grain Salad is a fresh and vibrant vegetarian recipe, which includes quinoa and Puy lentils. It’s a healthy twist on the classic grain bowl, ready in about 20 minutes.

Marry Berry Kitchen Garden Grain Salad Ingredients

• 1 × 250g packet cooked Puy lentils
• 1 × 250g packet cooked mixed red and white quinoa
• 2 medium carrots, peeled and coarsely grated
• 5 spring onions, sliced
• 2 large tomatoes, deseeded and cut into 2cm (¾in) cubes
• ½ cucumber, deseeded and finely diced
• ½ bunch of parsley, leaves roughly chopped
• 55g (2oz) pumpkin seeds

For the dressing:

• Zest and juice of 2 large lemons
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 garlic clove, finely grated
• 2–3 tbsp sweet chilli sauce

How To Make Marry Berry Kitchen Garden Grain Salad

1. Cook The Grains: Heat the lentils and quinoa according to packet directions. Transfer to a large bowl and let cool.
2. Make The Dressing: In a jug, combine lemon zest and juice, vinegar, olive oil, garlic, and sweet chilli sauce.
3. Add Vegetables And Seeds: To the cooled grains, add carrots, spring onions, tomatoes, cucumber, parsley, and pumpkin seeds.
4. Dress And Toss: Pour over the dressing, season with salt and pepper, and toss well.
5. Serve: Serve immediately or refrigerate and dress just before serving.

Recipe Tips

• Can I make this ahead of time?
  Yes, prep the salad up to 6 hours ahead but dress it just before serving.
• Can I freeze this salad?
  No, it’s not freezer-friendly due to the fresh vegetables.
• What grains can I substitute?
  Bulgur, couscous, or farro can be used in place of quinoa or lentils.
• Can I make this salad vegan?
  It already is! Just confirm your sweet chilli sauce is vegan-friendly.

What To Serve With Kitchen Garden Grain Salad

This colorful salad pairs well with:

• Grilled chicken or tofu
• Crusty bread or pita
• Roasted vegetable platter
• Hummus and olives
• Lemon herb fish fillet

How To Store Kitchen Garden Grain Salad

Refrigerate: Keep undressed salad in an airtight container for up to 2 days.
Freeze: Not suitable for freezing.

Kitchen Garden Grain Salad Nutrition Facts

• Calories: ~290 kcal per serving
• Protein: 9g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 6g
• Sugar: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Marry Berry Kitchen Garden Grain Salad

Author: Imen Dridi Cooking Method:No-Cook Cuisine:Mediterranean-Inspired Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time: minutesTotal time: 20 minutesServings:6 servingsCalories:290 kcal Best Season:Available

Description

A colorful grain salad packed with lentils, quinoa, crunchy vegetables, and tossed in a zesty lemon garlic dressing—perfect for warm days.

Ingredients

• 250g cooked Puy lentils
• 250g cooked red and white quinoa
• 2 carrots, grated
• 5 spring onions, sliced
• 2 tomatoes, cubed
• ½ cucumber, diced
• ½ bunch parsley, chopped
• 55g pumpkin seeds

For the dressing:

• Zest and juice of 2 lemons
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 garlic clove, grated
• 2–3 tbsp sweet chilli sauce

Instructions

1. Heat and cool lentils and quinoa.
2. Mix all dressing ingredients in a jug.
3. Add veg and seeds to grains.
4. Pour dressing, season, and toss.
5. Serve fresh or chill.

Notes

• Assemble ahead, dress to serve.
• Not freezer-safe.
• Use alternative grains like farro or couscous.
• Add nuts or cheese for variety.

Keywords:Marry Berry Kitchen Garden Grain Salad