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Bowl of vegan lentil quinoa salad with spoon

Lentil Quinoa Salad with Garlic-Dijon Dressing

A protein-packed salad that combines hearty lentils and quinoa. Then tossed in a flavorful garlic-Dijon dressing. Great for meal prep & take-along lunches!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 side servings


  • 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)


  • 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.)


*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 (I love it both ways). Or try adding tomato, cucumber, bell pepper, roasted red pepper, etc.
Recipe adapted from Melissa D'Arabian.

Nutrition Per Serving (Estimate)

Calories: 169 kcal | Carbohydrates: 29 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 386 mg | Fiber: 9 g | Sugar: 1 g | Vitamin A: 170 IU | Vitamin C: 3 mg | Calcium: 32 mg | Iron: 3 mg