Recipe Contributed By Claudia Mesa

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Peruvian World Cup Quinoa-Lentil Salad

Prep Time 25 minutes
Cook Time 1 hour


  • 1/2 cup lentils, pardina, dried, rinsed
  • 1/2 cup quinoa, dried, off-white
  • 1 cup corn, kernels; fresh
  • 2 cups water, divided, one cup for each quinoa and lentils
  • 1 cup tomatoes, roma; cubed
  • 1 cup cucumber, English; cubed
  • 1 cup parsley, fresh, Italian; chopped fine
  • 1 cup cilantro, fresh; chopped fine
  • 1/2 cup mint, fresh; chiffonade cut
  • 1/8 cup lime juice, fresh
  • 1/8 cup olive oil
  • 1 tsp salt, to taste
  • 1 tsp cumin


  • Cook the lentils and the quinoa simultaneously as they will both take about 20 minutes to be ready. Add one cup of water to a small pot. Heat water, and when it begins to boil, add lentils and lower to medium.
  • Meantime repeat the same for the quinoa. Soon after the water begins to boil, reduce heat to medium and allow to cook for 20 minutes or a bit more. Stir at times as it tends to stick to the button of the pot.
  • When both lentils and quinoa are ready, remove from heat. For the lentils, drain in a large colander and run cold water to allow it to cool off quicker. Place in a large bowl. Do the same for the quinoa.
  • Combine quinoa and lentils in a large bowl and place in the refrigerator and allow it to cool off quicker.
  • Once mixture is cool, incorporate the tomatoes, corn, cucumbers, and herbs.
  • In a cup, add the olive oil, lime, cumin, and salt; stir.
  • Add mixture to salad and blend.
  • Allow flavors to marry for at least half hour.
  • Serve in a bowl and enjoy.