The Garden Grazer

Lentil Quinoa Salad

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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)

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
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Lentil Quinoa Salad photo collage

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Comments

  5. Anonymous

    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

      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

  7. Tiffany Sonterre

    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

      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

    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

      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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