Lentil Quinoa Salad with Garlic-Dijon Dressing

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

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's 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.

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 (scallions): Or you could substitute finely diced red onion for a stronger onion taste.
• Fresh cilantro: Or you can 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 whisk in a teaspoon to tablespoon of good quality extra-virgin olive oil if you wish.

Customizing

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.

Storing

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's a great choice for make-ahead packed lunches, meal prep, picnics, BBQs, etc.

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

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!

4.88 from 8 votes

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 4 side servings

US CustomaryMetric

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)

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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 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.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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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

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