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 Time30

Cook Time0

Total Time30

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings: 1 cup servings

Calories: 221kcal

Author: Sally Cameron

Equipment

French whisk or a lid with a tight fitting lid to shake dressing
Large mixing bowl

Ingredients

Salad

2 cups cooked, cooled quinoa tri-color or white
2 cups cooked, cooled green lentils homemade or ready-to-eat steamed lentils
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, or red onion
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. One package has more than you need.

Cooking quinoa: For 2 cups cooked quinoa, start with ¾ cup dry quinoa (rinsed through a sieve with cold water) and 1¼ cups water. Simmer covered 12–15 minutes, turn off heat with lid still on, and rest 10 minutes, then fluff and cool. To speed cooling, dump the quinoa onto a sheet tray and spread it out.

Cooking lentils: For 2 cups cooked lentils, start with about ¾ cup dried French green lentils. Cook according to package directions until tender but still firm, then drain and cool.

Nutrition