Lentil Quinoa Salad with Lemon Vinaigrette

A white bowl of lentil quinoa salad with basil leaves and a serving spoon.

5 from 2 votes

Lentil Quinoa Salad with Lemon Vinaigrette

Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences. Recipe halves easily for 3-4 servings.

Prep Time20

Total Time20

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings: to 8

Calories: 322kcal

Author: Sally Cameron

Equipment

French whisk

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

Lemon Vinaigrette Dressing

3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¾ teaspoon Dijon mustard
1 small garlic clove finely chopped and smeared or zested
2 pinches sea salt
2 pinches ground black pepper
pinch sugar or a little honey optional if too tangy

Instructions

Once your 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

Look for ready-to-eat cooked lentils in the refrigerated produce area of your market to make this recipe fast and easy. Find them at Trader Joe's and by Melissa's Produce.

Nutrition