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Lentil Quinoa Salad

August 23, 2012 By Kaitlin McGinn 11 Comments

This fresh, easy Lentil Quinoa Salad combines hearty lentils and quinoa tossed with a simple and super flavorful garlic-dijon vinaigrette. Satisfying and protein packed!

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. It’s sort of a fun “choose your own adventure” kind of dish – either flavor it with cilantro & lime or parsley & lemon. Both versions are lovely, and you can also add other veggies if you wish.

Bowl of lentil quinoa salad with garlic-dijon vinaigrette

The salad is light, refreshing, flavorful, and not to mention packs a big nutritional punch. The dijon mustard and lime zest are such a huge 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. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Bowl of vegan lentil quinoa salad with spoon
Vegan Lentil Quinoa Salad in a bowl with spoon
Print Pin
5 from 5 votes

Lentil Quinoa Salad

This fresh, easy salad combines hearty lentils and quinoa tossed with a super flavorful garlic-dijon vinaigrette. Satisfying & protein packed!
Author: Kaitlin – The Garden Grazer
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Category: Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:4 side servings

Ingredients

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

For the Garlic-Dijon Vinaigrette:

  • 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) according to package directions. 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, and 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: I use a ratio of 3/4 cup water or vegetable broth for fluffier quinoa. Once boiling, I reduce heat, cover and simmer for about 15-20 minutes or until liquid has absorbed.
To cook 1/2 cup lentils: I boil 1 1/2 cups water, then add rinsed lentils. Then reduce heat, cover, and simmer for about 20 minutes of until soft.
Variations: switch up the cilantro-lime for parsley-lemon flavors (I love it both ways!) or try it with tomato, cucumber, bell pepper, roasted red pepper, etc.
Recipe adapted from Melissa D’Arabian

Nutrition Per Serving (estimate)

Calories: 189kcal | Carbohydrates: 32g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Potassium: 427mg | Fiber: 11g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Lentil Quinoa Salad photo collage

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! (Or this Black Bean Lentil Salad or Ultimate Greek Chopped Salad.)

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
Next Post: Chocolate Chip Banana Oat Cookies »

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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