Lentil Quinoa Salad (Protein-Rich!)

Close up view of lentil quinoa salad on a white plate with serving spoon

Lentil Quinoa Salad (Protein-Rich!)

This nourishing salad combines hearty lentils, quinoa, fresh veggies, and a tangy dressing. Great for meal prep & take-along lunches!

Author: Kaitlin - The Garden Grazer

Prep Time:15

Cook Time:15

Total Time:30

Course: Salad

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: (1.25-cup servings)

Ingredients

1/2 cup white quinoa (or 1.5 cups cooked)
15 oz. can lentils
1 cup grape tomatoes
1/2 hothouse cucumber
3 green onions
1/3 cup fresh parsley (or cilantro)

For the dressing:

2 Tbsp. red wine vinegar
Zest from 1/2 lemon (or 1 lime)
2 Tbsp. fresh lemon juice (or lime)
1 tsp. Dijon mustard
1/4 tsp. garlic powder (or 1 clove minced)
1/4 tsp. salt

Instructions

Cook quinoa: Add 3/4 cup water (or vegetable broth) in a small saucepan with 1/2 cup quinoa (rinsed & drained). Heat over medium-high until lightly boiling. Then reduce heat, cover, and simmer for about 15 minutes or until liquid has absorbed.
Make the dressing: Meanwhile, in a small bowl, combine all dressing ingredients and whisk to combine. (I use a microplane zester/grater to zest my lemon.)
Prepare veggies: Halve or quarter the tomatoes. Chop the cucumber. Slice the green onions. Roughly chop the parsley (or cilantro). Place in a large bowl.
Assemble salad: Add the cooked quinoa and lentils (rinsed and drained) to the bowl. Pour the dressing over top and toss to combine. Taste and adjust seasonings if desired. (Add salt & pepper, more herbs, lemon juice, vinegar, etc.)

Notes

Variations: Switch up the lemon-parsley for cilantro-lime. Or add avocado, bell pepper, roasted red pepper, olives, vegan feta cheese, etc.

Original version: I've updated this recipe with more veggies that I previously listed as optional. For the original version, just omit the tomato and cucumber.

Yield: Recipe makes about 5 cups salad.

Recipe adapted from Melissa D'Arabian.

Nutrition Per Serving (Estimate)