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    Home » Recipes » Salad

    Lentil Quinoa Salad with Garlic-Dijon Dressing

    Aug 23, 2012 by Kaitlin

    This Lentil Quinoa Salad recipe combines hearty lentils and quinoa tossed with a flavorful garlic-Dijon vinaigrette. It is protein-rich, easy to make, and so nourishing! (Vegan, gluten-free, oil-free.)

    Bowl of vegan lentil quinoa salad with spoon

    This easy, satisfying dish combines two of my favorites: lentils and quinoa.

    It's high in protein, fiber, iron, and other vitamins and minerals.

    It is also a fun "choose your own adventure" dish. Either flavor it with cilantro and lime or lemon and parsley.

    I also enjoy the simplicity of the dressing. Dijon mustard and lime zest provide big, tasty flavor.

    lentil and quinoa ingredients together in a white bowl

    Ingredients for Lentil Quinoa Salad

    For this recipe you will toss together in a large bowl:

    • White quinoa: You will need a half cup quinoa (or 1.5 cups cooked quinoa) for this recipe. For more flavor, you can simmer the quinoa in vegetable broth instead of water if desired.
    • Green lentils or brown lentils: Red lentils will not work with this recipe because they do not hold their texture after cooking.
    • Green onions: Also known as scallions. Or you could substitute finely diced red onion for a stronger onion taste.
    • Fresh cilantro: Or use fresh parsley if you are not a fan of cilantro.
    • Red wine vinegar
    • Dijon mustard
    • Garlic powder: Substitute one minced garlic clove for a stronger garlic flavor if desired.
    • Lime zest: Or use lemon zest instead. Either one is great with this recipe! You could also include a squeeze of fresh lime juice (or lemon juice) in the dressing as well.

    Note: I prepare the dressing oil-free, but you can include a tablespoon of good quality olive oil if you wish.

    Bowl of vegan lentil quinoa salad with garlic-Dijon dressing

    Customizing

    Change up this lentil salad recipe with other variations as you see fit! A few ideas include:

    Fresh herbs + flavors: Switch up the cilantro-lime for parsley-lemon instead. You could also add walnuts for crunch, or dried cranberries.

    Vegetables: Add more veggies to this salad such as diced avocado, fresh tomato, diced cucumber, bell pepper, roasted red bell pepper, grated carrot, Kalamata olives, etc.

    Vegan cheese: Sprinkle in some vegan feta cheese crumbles or other dairy-free cheese of choice if desired.

    Serving + Storage

    Either serve this dish immediately, or chill for several hours (or overnight) in the refrigerator. Store any leftovers in an airtight container in the fridge.

    We find it keeps well for about 4-5 days.

    So it is a great choice for make-ahead packed lunches, meal prep, picnics, BBQs, etc.

    Vegan salad with cilantro-lime dressing in a bowl with spoon

    For more inspiration, also browse all lentil recipes or quinoa recipes.

    Bowl of vegan lentil quinoa salad with spoon

    Lentil Quinoa Salad with Garlic-Dijon Dressing

    A protein-rich salad that combines hearty lentils and quinoa tossed in a flavorful garlic-Dijon dressing. Great for meal prep & take-along lunches!
    4.86 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 4 side servings

    Ingredients

    • 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 Dijon-garlic 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 micro plane 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. Or add avocado, tomato, cucumber, bell pepper, roasted red pepper, olives, etc.
    Recipe adapted from Melissa D'Arabian.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lentil Quinoa Salad with Garlic-Dijon Dressing
    Amount per Serving
    Calories
    169
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    386
    mg
    11
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    170
    IU
    3
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    32
    mg
    3
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this easy Lentil and Quinoa Salad recipe with Garlic-Dijon, also check out:

    • Black Bean Lentil Salad
    • Ultimate Greek Chopped Salad
    • Cucumber Salad
    • Quinoa Chickpea Salad with Dill Dressing

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Barbara

      July 03, 2020 at 9:40 pm

      5 stars
      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!

      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!

        Reply
    2. Tiffany Sonterre

      March 06, 2020 at 10:50 am

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        March 10, 2020 at 10:00 am

        Thanks so much for coming back to leave a comment & recipe rating Tiffany! Enjoy your week!

        Reply
    3. Howie Fox

      November 04, 2014 at 3:29 pm

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

      Reply
    4. 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
    5. Abby

      August 26, 2012 at 2:05 am

      Yum! I love the cilantro and tangy dressing.

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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