This Lentil Quinoa Salad recipe combines hearty lentils and quinoa tossed with a flavorful garlic-Dijon vinaigrette. Easy to make, satisfying, and protein packed! (Vegan, gluten-free, oil-free.)
This easy, satisfying, protein-packed dish combines two of my favorites: lentils and quinoa.
It is also a fun "choose your own adventure" dish. Either flavor it with cilantro and lime or lemon and parsley.
Both versions are great, and you can also add other vegetables or additions if you wish.
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 need:
- White quinoa
- Green/brown lentils
- Green onions (scallions)
- Fresh cilantro (or parsley)
- Red wine vinegar
- Dijon mustard
- Garlic powder
- Lime zest (or lemon zest)
Serve it immediately or chill for several hours or overnight in the fridge.
It is 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
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 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
Nutrition Per Serving (Estimate)
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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!
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!
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.
Kaitlin McGinn
Thanks so much for coming back to leave a comment & recipe rating Tiffany! Enjoy your week!
Howie Fox
woah, you have so many protein rich salads on your blog, it's awesome!
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!
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!
Abby
Yum! I love the cilantro and tangy dressing.