If you are looking for a delicious and nutritious salad, this lentil quinoa salad is a colorful medley of flavors and textures. Perfect for summer days, this high protein salad combines the hearty goodness of lentils and quinoa with crunchy fresh vegetables, and the sweet-tart burst of pomegranate seeds or dried cranberries. Fresh herbs add a vibrant garden-fresh flavor. Easy to make ahead and great for meal prep.
This recipe for lentil salad grew out of needing lunch after a workout. I pulled everything out of the fridge that looked possible to work with and this is what I created. I've been enjoying it for lunch the past few weeks and decided it was time to share it with you. It's so good I don't mind eating it for a few days on repeat.
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Why You'll Like This Recipe
- Great for meal prep and making ahead.
- Cool and refreshing.
- Great texture, flavors and good protein.
For another terrific quinoa salad, try this one with grilled corn and herbs.
Recipe Ingredients
Lentil Quinoa Salad
- Quinoa: Use either white quinoa or tri-color blend.
- Lentils: Choose green, Puy, French green or brown lentils. I use French green lentils for this salad.
- Celery: For crunch and base flavor.
- Carrots: For sweetness, color, and crunch.
- Cucumber: Persian, mini, or English cucumber (seedless) are all good options.
- Fruit: Use either pomegranate seeds or dried cranberries.
- Nuts: Pine nuts are my first choice but chopped walnuts work as well.
- Cheese: Feta cheese (use Greek for more tang) and goat cheese are both delicious.
- Shallot: Adds aromatic flavor, or use red onion.
- Fresh herbs: Mint leaves and thyme leaves for wonderful fresh flavor.
Lemon Vinaigrette
- Oil: Here's the place to use a nice fruity extra virgin olive oil.
- Lemon juice: For a fresh bright acidity to balance the oil.
- Mustard: A creamy Dijon mustard is the best choice for flavor and emulsifies the dressing.
- Garlic: Fresh cloves are best but the puree in a tube works too.
Please see the recipe card for measurements.
Making your own vinaigrettes versus buying bottled dressing is not only less expensive but healthier. Here are 27 tips for grocery shopping on a budget.
Chef's tip on lentils: Cook your own lentils or buy the cooked and packaged steamed green lentils. Find them at Trader Joes in the refrigerated produce section. Another option, try black lentils, called beluga lentils, because they look like caviar and hold up well in salad.
Substitutions and Variations
Use these ideas to change up lentil quinoa salad to make it work for you:
- Skip the cheese for dairy-free or vegan.
- Use cooked, packaged lentils instead of cooking your own.
- Swap red wine vinegar for lemon juice if preferred. Balsamic vinegar works too.
- Skip the nuts for nut allergies.
- If you like a little kick in your dressing, add a pinch of red pepper flakes.
For another terrific quinoa salad recipe try this gluten-free quinoa tabbouleh.
Chef's tip on cucumbers: When prepping cucumbers for salad, slice them into quarters lengthwise, then slice out the seedy centers. It reduces extra juice and seeds for a less soggy salad.
Recipe Instructions
Step 1) Rinse quinoa well and cook according to package directions, about 15 minutes. Cook the lentils according to package directions.
After cooking, lay both lentils and quinoa out on rimmed baking sheets to cool quickly, then refrigerate in airtight containers until ready to complete and serve the salad.
Step 2) Next, chop the celery, carrots and cucumber, cube or crumble the cheese, chop shallot and herbs.
Step 3) For the vinaigrette, add ingredients to a jar and shake well or whisk in a small bowl.
To assemble, add all ingredients to a medium salad bowl and mix gently, then toss with vinaigrette. Serve chilled or room temperature.
Recipe Tips
And a few shortcuts.
- Buy pre-crumbled cheese.
- Cook the lentils and quinoa a day ahead and chill.
- To use this for meal prep, package into an airtight container alone or add cooked shrimp or chicken. You might want a little extra vinaigrette.
Never cooked quinoa? Here's help and 10 recipe ideas.
Serving Suggestions
Lentil quinoa salad can be used as a side salad or a main course (entree) salad.
Serve it chilled for a cool refreshing salad or at room temperature. Serve extra lemon vinaigrette on the side if people like more dressing.
For another delicious quinoa salad, try this one avocado quinoa salad with a spinach vinaigrette.
Recipe FAQs
To turn lentil quinoa salad into more of an entree salad by adding protein, try the addition of cooked or grilled sliced chicken, shrimp, steak, or salmon. As lentil and quinoa both offer a good amount of protein, you have a super high protein, satisfying salad.
The best lentils for a lentil salad are lentils that don't fall apart or get mushy upon cooking. The best options are French green lentils, green lentils, or try the beautiful black beluga lentils. Skip the orange or red lentils as the breakdown upon cooking and are best used in soups and dips.
Stick with a light dressing such as a vinaigrette so the dressing doesn't overpower the salad. Lemon vinaigrette, champagne vinaigrette, or a red wine vinaigrette all whisked with a little Dijon mustard. The mustard adds flavor and helps emulsify the vinaigrette.
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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📖 Recipe
Lentil Quinoa Salad with Lemon Vinaigrette
Ingredients
Salad
- 2 cups cooked, cooled quinoa tri-color or white
- 2 cups cooked, cooled green lentils homemade or purchased
- 2 ribs celery chopped fine
- 2 carrots chopped fine
- 2 Persian or mini cucumbers chopped fine
- ½ cup pomegranate seeds
- ¼ cup pine nuts
- 2-4 ounces feta cheese crumbled or chopped into small cubes
- 1 medium shallot chopped fine
- 8 large mint leaves chopped fine
- 1 tablespoon fresh thyme leaves
Classic Vinaigrette Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- ¾ teaspoon Dijon mustard
- 1 garlic clove finely chopped
- 2 pinches sea salt
- 2 pinches ground black pepper
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Instructions
- Once you're vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.
Notes
Nutrition
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