Spicy Quinoa Salad With Broccoli, Cilantro and Lime Recipe (2024)

It wasn't clear to me if the soaked lentils are added to the salad uncooked, or cooked. I did try the salad with the addition of the uncooked lentils, and did not like it.

So, Lyn, you actually didn't make this recipe. You made farro with brussels sprouts and a bunch of other stuff that was not in this recipe. The question was, "Have you cooked This?" Why are you commenting here with a completely different dish? I hate that.

I agree, the recipe does not say to cook the lentils. I tasted them uncooked before adding them and definitely thought they tasted like they needed to be cooked. I boiled them with a 1/4 cup of water for 20 minutes and thought they were a very nice addition.

@Kim, I am so sorry you found my original contribution so annoying. I find cooks fall in two camps; those who follow recipes to the tee, and those who substitute with what they have on hand. I do not grudge either way. So yes, I have made it as suggested, and the second time with whatever i had. I liked both. Perhaps my comment was helpful to those who had farro instead of quinoa/etc. I love reading about the changes that others have made, surely it is the most organic way of sharing recipes?

This was glorious! Skip the lentils; just prepare as written. When I first tasted the fresh salad, it seemed almost metallic. But let those ingredients meld for a few hours, and it is an unforgettable lunch. Highly recommended. And it keeps for days!

Liked this, but I made a few changes. Added more broccoli, and a handful of raw baby kale, along with a thinly sliced spring onion. We like our salads fairly acidic, and we felt this recipe needed it to cut through the blandness of the quinoa and lentils, so used 4 T of lime juice. And I too cooked the red lentils, albeit briefly. Next time I'll add more toasted pumpkin seeds, and more jalapeno pepper, and it definitely benefits from a generous sprinkling of kosher salt to taste.

Another fabulous dish that may sound ho hum but all of the ingredients make it very satisfying and a great summer dinner. I did not use the hard boiled eggs, though.

Just made this, and despite not having the serrano or jalapeno chili, nor the pumpkin seeds, it's delicious.

I roasted the broccoli instead of steaming and also roasted some boneless chicken thighs at the same time, for some added protein. Soaked the lentils for 48 hours. Also added a bit of cumin to the dressing. Delish, will make again!

Used extra broccoli, lime, pumpkin seeds, topped with fried sweet onions as suggested. Delicious! The onions really made the dish. Enough by itself for two hungry adults.

This is delicious but why do they totally underestimate how long it will take to prepare? it's at least 45 minutes of prep before the stated "15 minutes" to cook. I also think the amount of dressing is underestimated.

This is a great lunch to take to work. I liked the soaked lentils, which have a very different grassy, nutty quality when prepared this way. I did find it took a little longer than 2 hours to soften them, then tried again by pouring boiling water over them and letting them sit for an hour, which worked perfectly.

Excellent salad. I used brown lentils, and skipped the quinoa. I also added a bit of cumin, which was nice. Dynamite recipe.

Skipped the lentils (unsure about eating uncooked, based on comments) but thought this made a great packed lunch. The feta/lime/cilantro combo is really nice—a good olive oil makes a difference too.

Made this salad during a typical Brisbane heatwave and enjoyed the leftovers even more over the next few days. Very healthy and perfect for summer. Didn’t add the lentils and it was still a filling and delicious salad. Love the feta. Will be a go to salad in future!

I was looking for a way to use broccoli and tried this recipe. Loved it. I opted out of the uncooked red lentils, but cooked lentils or beans of any kind would be a good addition. That's why I love NYT Cooking; there are fabulous surprises which combine the simplest of ingredients. In this case the sum is greater than the parts. Try it.

Excellent. I used a few other types of cheese in addition to those in the recipe. I also added a little Tabasco and mustard to the sauce. Next time I’ll make the sauce in the pot I use for the pasta to help reduce clean up. Will definitely make again.

I never leave negative reviews but given the high average rating for this one I feel compelled to confess: I followed this recipe to the letter and found it honestly pretty gross. Not very flavorful, save for a sort of a damp-compost texture and taste. The sulfuric touch of the egg contributed an almost putrid note that carried it over the edge into inedible for me. Maybe it’d work with half the quinoa, roasted broccoli instead of steamed, and absolutely no egg?

We followed instructions and did not cook the lentils—just soaked for a few hours. I have never had such horrible digestive problems. It wasn’t until after I ate that I read that you should NOT eat raw lentils because they can cause vomiting, etc. Make sure to cook your lentils or skip altogether!

Holy moly, this was delicious. I made as indicated, except for adding a few cups of shredded kale to up the nutrient content even further. Served with some tinned smoked trout and avocado. For the lentils, I simmered for about 10 mins, enough to get them chewy but not soggy. Freaking fantastic recipe - though took more like a half hour to make rather than the 15 mins indicated. 10/10 will make again.

Delicious and the recipe is great as written by Martha S.! I didn't have time to add the red lentils or eggs, but I'm sure they are a wonderful addition and that they will make the dish "more filling." Next time.

This was just okay. It was not very flavorful. Used black lentils cooked for 15 minutes in place of red lentils but everything else was the same. Won't make again.

LOVED!1st time:1.5 C quinoa3 C steamed broccoli take out before al dente, as it continues to cook0 lentils-due to comments2 garlic cloves, minced3 TSP minced serrano peppers4 TBS olive oilVegan Feta, Follow Your Heart brand0 eggsNext time (above + below notes):Puree garlic, too sharp the first time2 C quinoa3 C broccoli+1 C of either green beans/edamame/snow peas+Diced cherry/grape tomatoes on top of salad w/ side avo*More S&P! After tossing, let sit 15min to let flavors blend

Personally I don't think you need to cook the lentils as long as the other commenters say - I added the lentils to the quinoa as it simmered for the last five minutes. Turned out great & would definitely make again.

Really good! Roasted the broccoli instead of steaming, skipped the egg and lentils, garnished with pickled red onion. Will definitely make again.

Are used kale, broccoli and brussels sprouts and doubled the sauce and everyone loved it

Yummy, easy recipe. Tastes best when it’s had a chance to sit for a bit.

I found this recipe slightly bland. Perhaps lemon zest would help? I added cubes of baked sweet potato and pistachios nuts instead of red lentils and pepitas. The sweet potato was a great addition and added color. I added more feta and was glad I did. I might cook this again but welcome suggestions on how to spice it up a bit.