Quinoa, nut and herb salad



  • 1 cup lentils, cooked
  • 1 cup quinoa, cooked
  • 1 cup pearl barley, cooked
  • 1/4 cup toasted almonds, chopped
  • 1/4 cup toasted cashews, chopped
  • 1/2 bunch parsley, finely chopped
  • 1/2 bunch dill finely, chopped
  • 1/2 bunch of mint finely, chopped
  • Handful of pomegranate seeds
  • Extra virgin olive oil
  • 2 lemons, juiced
  • Salt and pepper


  1. Cook lentils, quinoa and pearl barley separately as per the packet instructions. Allow to cool.
  2. Combine lentils, quiona, pearl barley, almonds, cashews, parsley, dill, mint and pomegranate in a large bowl.
  3. Dress generously with lemon juice, olive oil and salt and pepper.


Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

Ingredients for Quinoa, nut and herb salad

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