Lentil Quinoa Salad

Fresh, easy Lentil Quinoa Salad! Combines hearty lentils and quinoa tossed with a simple, flavorful vinaigrette. Satisfying and protein packed!

Two superfoods collide! The other day I went searching for a recipe that combined both lentils and quinoa in the same dish. (Thinking it’d be great to see these two hearty, protein packed super foods collide.) I came across a fresh looking salad recipe from Melissa d’Arabian that sounded intriguing. After giving it a try with a few small tweaks, it certainly didn’t disappoint!

The salad is light, refreshing, flavorful, and not to mention packs a big nutritional punch! The mustard and lime are a great burst of flavor. Plus it can either be served immediately, or after it chills for several hours or overnight in the fridge. Which makes it a great choice for make-ahead packed lunches, meal prep, picnics, or BBQ’s. Lentils and quinoa are lovely together and hope you enjoy this recipe as much as we do!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your beautiful recreations.

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5 from 1 vote

Lentil Quinoa Salad

Fresh, easy Lentil Quinoa Salad! Combines hearty lentils and quinoa tossed with a simple, flavorful vinaigrette. Satisfying and protein packed!

Author: Kaitlin – The Garden Grazer

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Category: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free Option, Vegan

Servings:4 side servings

Ingredients

• 1/2 cup dry white quinoa (or 1 1/2 cups cooked quinoa)
• 1/2 cup dry lentils (or 1 heaping cup cooked lentils)
• 3 green onions
• 2 Tbsp. fresh cilantro

For the dressing:

• 3 Tbsp. olive oil (omit for oil-free)
• 2 Tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1/4 tsp. garlic powder (or 1 minced garlic clove)
• 1 lime, zested
• Salt/pepper

Instructions

• Rinse and cook both quinoa and lentils according to package directions. Be sure to leave lentils tender, not mushy. (For 1/2 cup quinoa, I use a ratio of 3/4 cup water or vegetable broth to cook for fluffier quinoa.)
• Make the dressing: in a small bowl, combine all dressing ingredients and whisk to combine.
• Chop the cilantro (large stems remove) and green onions.
• In a bowl, add the cooked lentils, quinoa, green onions, cilantro. Mix to combine. (Add more cilantro if desired.)
• Top with the dressing and toss to thoroughly combine. Salt/pepper to taste as desired. (Also feel free to serve with fresh lime juice squeezed on top!)

Notes

Recipe adapted from Melissa D’Arabian

Nutrition Per Serving (estimate)

Calories: 269kcal | Carbohydrates: 29g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Potassium: 412mg | Fiber: 9g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Lentil Quinoa Salad? Feel free to also check out the full “Vegan Salad” recipe archives on the site for more tasty plant based inspiration!