Lentil Quinoa Salad (Protein-Rich!)

This nourishing Lentil Quinoa Salad recipe features hearty lentils and quinoa tossed with fresh veggies and a delicious homemade dressing. It's easy to make and customize! (Vegan, gluten-free, oil-free.)

This easy dish combines two of my favorites: lentils and quinoa!

It's so fresh, healthy, and satisfying. We'll toss hearty lentils and quinoa together with crisp veggies, flavorful herbs, and a tangy homemade dressing. I love how nourishing it feels with lots of plant-based protein, fiber, iron, and many other vitamins and minerals.

Plus it's great made ahead of time for meal prep, picnics, potlucks, lunches, or a tasty side at home.

You can also "choose your own adventure" with this dish. Either flavor it with cilantro-lime or lemon-parsley. Your choice! Plus it's easy to customize with your favorite additions. See below for some guidance.

Ingredients for Lentil Quinoa Salad

For this recipe, you'll toss together in a large bowl:

• White quinoa: You'll need a half cup quinoa (which is about 1.5 cups cooked quinoa) for this recipe. For more flavor, you can simmer the quinoa in vegetable broth instead of water if desired.
• Canned lentils: You'll need one 15-ounce can lentils for this recipe, which is about 1.5 cups cooked lentils. Or you can cook your lentils from scratch instead. (You'll need about 1/2 cup dry lentils.) Be sure to use green lentils or brown lentils. Red lentils won't work with this recipe because they don't hold their texture after cooking.
• Green onions (scallions): Or you could substitute finely diced red onion for a stronger onion flavor.
• Grape tomatoes: Or swap in cherry tomatoes, roma tomatoes, or other garden tomato instead.
• Hothouse cucumber: This is also called English cucumber. We'll use a half cucumber for this recipe.
• Fresh parsley: Or you can use fresh cilantro.
• Red wine vinegar
• Lemon zest: Or use lime zest instead. Either one is great with this recipe.
• Fresh lemon juice: You'll need two tablespoons fresh lemon juice for the dressing. (Or lime juice!)
• Dijon mustard
• Garlic powder: Substitute one minced garlic clove for a stronger garlic flavor if desired.
• Salt: Adjust the amount as desired. You can also add black pepper to taste.

Customizing

Fresh herbs & flavors: Switch up the lemon-parsley for cilantro-lime instead. Balsamic vinegar or apple cider vinegar can be swapped in for red wine vinegar if you wish. You could also add walnuts for crunch or dried cranberries.

Vegetables: Add more veggies to this salad such as diced avocado, 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.

Beans: Bump up the protein and fiber even more with white beans, garbanzo beans, edamame, or any other bean that sounds good.

Adding oil: 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.

Storing

Store leftovers in an airtight container or sealed glass jar in the refrigerator. It keeps for about 4-5 days. (I find it gets even better after it chills for several hours or overnight in the fridge.)

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

If you're enjoying this easy Lentil Quinoa Salad recipe, also check out:

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

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