Lentil Quinoa Salad
This fresh, easy salad combines hearty lentils and quinoa tossed with a super flavorful garlic-dijon vinaigrette. Satisfying & protein packed!
Servings: 4 side servings
- 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)
- 1 lime, zested (or lemon zest)
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.)
*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
Calories: 174kcal | Carbohydrates: 31g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 391mg | Fiber: 10g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg