If you’re searching for a vibrant, nourishing, and utterly delicious dish to brighten up your meal times, look no further than this Quinoa and Lentil Salad Recipe. It brings together the nutty texture of quinoa and the hearty, earthy charm of lentils, paired with fresh vegetables, aromatic herbs, and a zesty dressing that excites every bite. This salad is not only a feast for your taste buds but also a powerhouse of plant-based protein and fiber, making it perfect whether you’re meal prepping for the week or need a quick lunch that keeps you energized.
Ingredients You’ll Need
Each ingredient here plays a crucial role in balancing flavors, textures, and colors to create a salad that’s fresh, fulfilling, and visually appealing. The simplicity of these ingredients lets their natural qualities shine through.
- 1 cup quinoa, rinsed: Rinsing removes bitterness, ensuring a fluffy, light texture in your salad.
- 1 cup cooked brown or green lentils: These add hearty texture and an earthy flavor full of protein and fiber.
- 2 cups water or vegetable broth: Using broth adds a subtle savory depth when cooking quinoa.
- 1 cup cherry tomatoes, halved: These burst with sweetness and acidity, brightening every mouthful.
- 1 cucumber, diced: Cucumber provides crispness and refreshing coolness.
- ½ red onion, finely chopped: Adds a mild sharpness that balances the salad’s freshness.
- ½ cup chopped fresh parsley: Parsley brings an herbaceous pop of green and a lovely clean flavor.
- ¼ cup chopped fresh mint: Mint infuses the salad with a cool, bright note that elevates the other ingredients.
- â…“ cup crumbled feta cheese (optional): Offers a creamy, salty contrast that complements the tangy dressing.
- ¼ cup olive oil: A rich, fruity base for the dressing that coats every piece beautifully.
- 2 tablespoons lemon juice: Adds fresh acidity to balance richness and tie flavors together.
- 1 tablespoon red wine vinegar: Brings a subtle tang that enhances the overall zestiness.
- 1 teaspoon Dijon mustard: Provides a gentle kick and helps emulsify the dressing.
- Salt and black pepper to taste: Essential for seasoning and bringing out all the other flavors.
How to Make Quinoa and Lentil Salad Recipe
Step 1: Cook the Quinoa
Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add your rinsed quinoa, reduce the heat to low, and cover tightly. Let it simmer gently for about 15 minutes or until all the liquid has been absorbed, then remove it from heat and let it cool completely. This step is crucial because perfectly cooked quinoa provides that tender yet slightly chewy texture that forms the perfect base for your salad.
Step 2: Prepare the Salad Ingredients
While your quinoa cools, gather your cooked lentils, halved cherry tomatoes, diced cucumber, finely chopped red onion, fresh parsley, and mint. Mixing these ingredients together in a large bowl means you’re combining layers of flavors and textures — from juicy bursts of tomato to the crisp freshness of cucumber and the herbal brightness of parsley and mint.
Step 3: Whisk the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and freshly ground black pepper. This dressing is where the zesty, vibrant qualities come to life, perfectly balancing the earthiness of lentils and quinoa with bright acidity and a touch of richness.
Step 4: Combine and Toss
Pour the dressing over your combined salad ingredients and toss well to ensure every bite is wonderfully coated with the tangy, flavorful dressing. If you love a bit of creaminess, add the crumbled feta cheese now to give your salad an extra layer of savory delight.
Step 5: Chill or Serve
For the best flavors, chill your Quinoa and Lentil Salad Recipe for about 30 minutes before serving to let everything meld together beautifully. But if you’re hungry right away, it’s absolutely delightful served immediately, too!
How to Serve Quinoa and Lentil Salad Recipe
Garnishes
Adding garnishes is a simple way to elevate your salad’s presentation and flavor. Fresh lemon zest or a sprinkle of toasted nuts like pine nuts or almonds adds a lovely crunch and aroma. A few extra mint leaves or parsley sprigs on top brighten the look and add a fresh fragrance right at the moment of eating.
Side Dishes
This salad pairs beautifully with a variety of sides: try it alongside grilled chicken or fish for a light yet satisfying meal, or serve it with warm pita bread or savory roasted vegetables for a wholly vegetarian feast. Its Mediterranean-inspired flavors are incredibly versatile and welcoming to many palate preferences.
Creative Ways to Present
For a fun twist, present your quinoa and lentil salad in hollowed-out bell peppers or ripe avocados for an impressive appetizer or lunch on the go. Layer it in mason jars for a portable, salad-in-a-jar experience that’s perfect for work lunches or picnics.
Make Ahead and Storage
Storing Leftovers
This Quinoa and Lentil Salad Recipe keeps wonderfully in an airtight container in the refrigerator for up to four days, making it an excellent choice for meal prep or quick grab-and-go lunches during a busy week.
Freezing
Because of the fresh vegetables and herbs, freezing this salad is not recommended as it can alter the texture and flavor negatively. To preserve the best quality, enjoy it fresh or refrigerated.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer a warm version, feel free to gently warm the quinoa and lentils separately and combine them with the fresh vegetables and dressing afterward.
FAQs
Can I use other types of lentils for this salad?
Absolutely! While brown or green lentils hold their shape best, you can also try black beluga lentils for a slightly different texture and an elegant look. Just make sure to cook them thoroughly without turning them mushy.
Is this salad suitable for vegans?
Yes! Simply omit the feta cheese or substitute it with a vegan-friendly cheese or nutritional yeast to keep all the flavors while making it fully plant-based.
Can I prepare this salad ahead of time?
Definitely. This Quinoa and Lentil Salad Recipe actually tastes better after a few hours in the fridge, when the flavors have had a chance to meld. Just keep it stored in an airtight container for freshness.
How can I add more protein to this salad?
If you’re looking to boost the protein, adding chickpeas or diced grilled chicken works wonderfully. Nuts and seeds like pumpkin seeds or walnuts can also add crunch along with extra protein.
What can I substitute if I don’t have fresh herbs?
If fresh parsley or mint isn’t available, dried herbs can be used sparingly, but the flavor won’t be as bright. Alternatively, finely chopped spinach or arugula can add a fresh, leafy element.
Final Thoughts
There is something truly special about this Quinoa and Lentil Salad Recipe — it’s a celebration of wholesome ingredients mingling in perfect harmony. Whether you’re feeding a crowd, packing your lunch, or just treating yourself to a nourishing meal, this salad is guaranteed to bring joy and satisfaction to your table. Give it a try, and you might just find yourself making it again and again!
Print
Quinoa and Lentil Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
A vibrant and nutritious Quinoa and Lentil Salad combining protein-packed quinoa and lentils with fresh vegetables, herbs, and a tangy lemon vinaigrette. Perfect as a light meal or a wholesome side dish, this Mediterranean-inspired salad is easy to prepare and great for meal prep.
Ingredients
Grains and Legumes
- 1 cup quinoa, rinsed
- 1 cup cooked brown or green lentils
- 2 cups water or vegetable broth (for cooking quinoa)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional
- â…“ cup crumbled feta cheese
Instructions
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer gently for 15 minutes or until all the liquid is absorbed. Remove the pan from heat and allow the quinoa to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, cooked lentils, halved cherry tomatoes, diced cucumber, finely chopped red onion, fresh parsley, and mint. Toss these ingredients together to distribute evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until fully emulsified, creating a bright and tangy dressing.
- Toss Salad with Dressing: Pour the dressing over the quinoa and lentil mixture. Toss thoroughly to ensure every ingredient is coated with the dressing.
- Add Feta and Serve: If desired, sprinkle crumbled feta cheese over the top to add a creamy, salty component. The salad can be served immediately for a fresh meal or chilled in the refrigerator for 30 minutes to meld flavors before serving.
Notes
- This salad keeps well refrigerated for up to 4 days, making it excellent for meal prep.
- For extra richness, consider adding diced avocado or olives.
- Incorporate roasted vegetables to add heartiness and depth to the salad.
