Lentil Quinoa Salad with Garlic-Dijon Dressing

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!

AuthorKaitlin - The Garden Grazer

Prep Time:10

Cook Time:25

Total Time:35

CourseSalad, Side Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings 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)