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Lentil Quinoa Salad

August 23, 2012 By Kaitlin McGinn 11 Comments

This easy Lentil Quinoa Salad combines hearty lentils and quinoa tossed with a flavorful garlic-Dijon vinaigrette. Satisfying and protein packed! (Vegan, gluten-free, oil-free.)

Vegan Lentil Quinoa Salad in a bowl with spoon

Two superfoods collide! I love that this dish combines two of my plant-powered favorites: lentils and quinoa. Plus it’s sort of a fun “choose your own adventure” dish – either flavor it with cilantro & lime or lemon & parsley.

Both versions are lovely, and you can also add other vegetables or additions if you wish.

Bowl of lentil quinoa salad with garlic-dijon vinaigrette

The salad is light, refreshing, and packs a big nutritional punch. I love the simple dressing. The Dijon mustard and lime zest provide a huge burst of flavor.

Plus it can be served immediately, or after it chills for several hours or overnight in the fridge. This makes it a great choice for make-ahead packed lunches, meal prep, picnics, BBQ’s, etc.

Bowl of vegan lentil quinoa salad with spoon
Vegan Lentil Quinoa Salad in a bowl with spoon
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4.86 from 7 votes

Lentil Quinoa Salad

This protein-packed salad combines hearty lentils and quinoa tossed in a flavorful garlic-Dijon dressing. Great for meal prep + take-along lunches!
AuthorKaitlin – The Garden Grazer
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
CategorySalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 side servings

Ingredients

US Customary – Metric
  • 1/2 cup white quinoa (or 1 1/2 cups cooked)
  • 1/2 cup green/brown lentils (or 1 heaping cup cooked)
  • 3 green onions
  • 1/4 cup fresh cilantro (or parsley)

For the Garlic-Dijon Dressing:

  • 2 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder (or 1 clove minced)
  • Zest from 1 lime (or lemon zest)
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Instructions

  • Rinse and cook quinoa and lentils, separately.* Be sure to leave lentils tender, not mushy.
  • Meanwhile, make the dressing: in a small bowl, combine all dressing ingredients and whisk to combine. (I use a microplane grater/zester to zest my limes/lemons.)
  • Slice the green onions. Roughly chop the cilantro (large stems removed).
  • In a bowl, add the cooked lentils (drained well), cooked quinoa, green onions, and cilantro.
  • Pour the dressing over top and toss thoroughly to combine.
  • Taste and adjust seasonings if desired. (Salt/pepper, more cilantro, or fresh squeezed lime juice.)

Notes

*To cook 1/2 cup quinoa: add 3/4 cup water (or vegetable broth) in a small saucepan with 1/2 cup quinoa (rinsed/drained). Once boiling, reduce heat, cover and simmer for about 15-20 minutes or until liquid has absorbed and quinoa is fluffy.
*To cook 1/2 cup lentils: boil 1 1/2 cups water, then add rinsed lentils. Reduce heat, cover, and simmer for about 20 minutes of until soft. (Feel free to substitute canned lentils if desired.)
Variations: switch up the cilantro-lime for parsley-lemon (I love it both ways). Or try adding tomato, cucumber, bell pepper, roasted red pepper, etc.
Recipe adapted from Melissa D’Arabian

Nutrition Per Serving (Estimate)

Calories: 189 kcalCarbohydrates: 32 gProtein: 11 gFat: 2 gSaturated Fat: 1 gPotassium: 439 mgFiber: 11 gSugar: 1 gVitamin A: 173 IUVitamin C: 3 mgCalcium: 35 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
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Lentil Quinoa Salad photo collage

If you’re enjoying this Lentil Quinoa Salad, also check out:

  • Black Bean Lentil Salad
  • Ultimate Greek Chopped Salad

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: Gluten-Free, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: cilantro, lentils, lime, picnic, plant protein, potluck, quinoa, summer, weeknight

Previous Post: « Chickpea Noodle Soup
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Reader Interactions

Comments

  1. LittleMonsterx14

    August 24, 2012 at 1:09 am

    looks seriously amazing!

    Reply
  2. Elana @ The Inventive Vegetarian

    August 24, 2012 at 3:21 am

    Ooooh, I love the lime with the mustard. That looks so good!

    Reply
  3. Abby

    August 26, 2012 at 2:05 am

    Yum! I love the cilantro and tangy dressing.

    Reply
  4. Justina F. Lee

    September 13, 2012 at 9:49 pm

    That looks so good!!

    Reply
  5. Anonymous

    May 20, 2013 at 9:48 pm

    I made this for a potluck yesterday. It was so yummy and fresh tasting! Love your recipes! As a busy newly wed who works full time and loves food and is striving to be healthy these recipes are perfect!

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2013 at 2:08 pm

      Hi and congrats on your marriage! 🙂 Awesome to hear this was a success at your potluck. So happy you’re finding recipes you enjoy. Thanks for the message!

      Reply
  6. Howie Fox

    November 4, 2014 at 3:29 pm

    woah, you have so many protein rich salads on your blog, it's awesome!

    Reply
  7. Tiffany Sonterre

    March 6, 2020 at 10:50 am

    I did the lime and cilantro mixture, and I absolutely loved it! It’s nice to have something light and fresh in the dead of winter. I can’t wait to try with the parsley lemon combo as well.5 stars

    Reply
    • Kaitlin McGinn

      March 10, 2020 at 10:00 am

      Woo!! Thanks so much for coming back to leave a comment & recipe rating Tiffany! Super appreciated. Always fun to hear what you’re cooking up!! Enjoy your week!

      Reply
  8. Barbara

    July 3, 2020 at 9:40 pm

    I made the parsley version with lemon zest, fresh garlic and added finely diced red pepper. It was delicious!!! I plan on having it again on top of a green salad tomorrow. This is going to be a go-to! Thanks for making it oil free too!5 stars

    Reply
    • Kaitlin McGinn

      July 10, 2020 at 10:17 am

      Hi Barbara! So wonderful to hear that. Fresh garlic and red pepper sound like amazing additions. (I just made this again yesterday as well, and added grape tomatoes and avocado – delicious!) Hope you enjoyed it on your salad as well 🙂 Appreciate your kind feedback and recipe rating – thank you! Have a lovely weekend. -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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