French Lentil Quinoa Salad

This French lentil quinoa salad is a colorful, hearty mix of tender French green lentils, fluffy quinoa, crisp vegetables, fresh herbs, feta, pine nuts, and sweet-tart pomegranate seeds or dried cranberries. Tossed with a bright lemon vinaigrette, it's a high-protein, high-fiber salad that's perfect for healthy lunches, summer meals, potlucks, and meal prep.

This lentil quinoa salad started as a post-workout lunch, built from what I had in the refrigerator: cooked lentils, quinoa, crunchy vegetables, herbs, feta, and a bright lemon vinaigrette. It turned out so good I made it again, then again, and finally decided it deserved to be shared with you. It's one of those salads I'm happy to eat for lunch several days in a row.

Lentil Quinoa Salad Recipe Snapshot

• Meal prep friendly - Make it ahead for easy lunches all week.
• Cool and refreshing - Crisp vegetables, fresh herbs, and lemon vinaigrette keep it bright.
• High in protein and fiber - Lentils and quinoa make it hearty and satisfying.
• Full of texture - Crunchy vegetables, creamy feta, pine nuts, and sweet-tart pomegranate seeds in every bite.

For another favorite quinoa salad, try this one with quinoa salad grilled corn and herbs. 

Ingredients You'll Need

Lentil Quinoa Salad

• Quinoa - White quinoa or a tri-color blend. Cook and cool before assembling.
• Lentils - French green lentils (aka Puy lentils) are my preferred choice because they hold their shape well in salads. You can cook your own or use ready-to-eat cooked lentils.
• Celery - Adds crunch and savory base flavor.
• Carrots - Add sweetness, color, and crunch.
• Cucumber - Persian, mini, or English cucumber all work well.
• Fruit - Use pomegranate seeds or dried cranberries for a sweet-tart pop.
• Nuts - Pine nuts are my first choice, but chopped walnuts work too.
• Cheese - Feta cheese, especially Greek feta for more tang, or goat cheese are both delicious. Tiny perline mozzarella work too.
• Shallot - Adds delicate onion flavor; red onion works too.
• Fresh herbs - Mint and thyme add fresh, garden-like flavor.

Lemon Vinaigrette

• Olive oil - Use a nice fruity extra-virgin olive oil here.
• Lemon juice - Adds fresh, bright acidity to balance the oil.
• Mustard - Creamy Dijon adds flavor and helps emulsify the dressing.
• Garlic - Fresh garlic cloves are best, but garlic puree in a tube works too.

Please see the recipe card for measurements, salt, black pepper, and red pepper (optional).

Chef's Tip: For this recipe, you'll need 2 cups cooked lentils. If cooking your own, start with about ¾ cup dried French green lentils. If using vacuum-sealed cooked lentils, such as Trader Joe's or Melissa's, they look compressed when opened. Gently break them apart and fluff them before adding to the salad. Using disposable gloves makes it easier.

Substitutions and Variations

Use these ideas to change up lentil quinoa salad to make it work for you:

• Dairy-free or vegan - Skip the cheese, or use a vegan cheese substitute.
• Change the dressing - Use French vinaigrette, or Balsamic vinaigrette.
• Nut-free - Skip the pine nuts or walnuts, try seeds instead. Toasted pepitas are good.

Chef's tip on cucumbers: For the best texture, slice cucumbers into quarters lengthwise, then trim away the seedy centers before chopping. Removing the seeds reduces excess moisture and helps keep the salad crisp instead of watery.

For another terrific quinoa salad recipe try this gluten-free quinoa tabbouleh.

How to Make Lentil Quinoa Salad

1. Make the lemon vinaigrette in a jar or small bowl.
2. Add the cooked quinoa and lentils to a large bowl.
3. Add the chopped vegetables, shallot, herbs, feta, pomegranate seeds, and pine nuts.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

Serving and Make-Ahead Tips

Lentil quinoa salad can be served chilled or at room temperature. Enjoy it as a side dish or turn it into a satisfying main-course salad by adding protein grilled or roast chicken, grilled shrimp, flank steak, or steamed salmon.

For meal prep, store the salad and vinaigrette separately in airtight containers and combine just before serving. The salad keeps well for several days, making it a great make-ahead lunch option.

Storage

Store leftover lentil quinoa salad in an airtight container in the refrigerator for up to 4 days. If possible, store extra vinaigrette separately and toss with the salad before serving.

More Great Salad Recipes

For a great picnic packable recipe try this Greek pasta salad or my three bean salad. And don't miss the salad index page for all kinds of salad ideas!

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