The Quinoa and Lentil Salad Recipe is a vibrant celebration of wholesome ingredients coming together to create a dish that’s as nutritious as it is delicious. This salad combines the nutty, fluffy quinoa with tender lentils, fresh vegetables, and fragrant herbs, all dressed in a zesty lemon and garlic dressing. It’s perfect for a light lunch, an impressive side, or a make-ahead meal that keeps well for days. Once you try this colorful, wholesome salad, you’ll understand why it has become a favorite in my kitchen and hopefully in yours too.
Ingredients You’ll Need
Every ingredient in this Quinoa and Lentil Salad Recipe plays a crucial role in building layers of flavor, texture, and color. From the protein-packed lentils to the bright burst of cherry tomatoes, each element is simple but essential for the perfect balance.
- 1/2 cup dry quinoa (rinsed): The fluffy, seed-like grain serves as a light, nutty base packed with protein and fiber.
- 1/2 cup dry green or brown lentils: These add hearty texture and an earthy, satisfying bite to complement the quinoa.
- 2 cups water (divided): Used to cook quinoa and lentils just right—no mush, only perfectly tender.
- 1 cup cherry tomatoes (halved): Sweet and juicy, they bring vibrant color and fresh flavor.
- 1/2 cucumber (diced): Adds cooling crunch that balances the earthiness of legumes.
- 1/4 cup red onion (finely chopped): A subtle pungency that wakes up the palate without overpowering.
- 1/4 cup chopped fresh parsley: Herbaceous brightness that lifts the entire salad.
- 2 tablespoons chopped fresh mint: Provides a cool, refreshing note that pairs perfectly with lemon.
- 3 tablespoons olive oil: The wholesome fat that enriches the dressing and ties everything together.
- 2 tablespoons lemon juice: Adds delightful acidity and zing, awakening all the flavors.
- 1 teaspoon Dijon mustard: Adds subtle depth and a touch of tang to the dressing.
- 1 garlic clove (minced): Gives the dressing a gentle, aromatic kick.
- Salt and black pepper to taste: Essential seasonings that bring all the components into harmony.
- Optional crumbled feta cheese for topping: A creamy, salty finish that takes the salad to another level of indulgence.
How to Make Quinoa and Lentil Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa to remove its natural coating, which can taste bitter. Then, combine 1/2 cup of rinsed quinoa with 1 cup of water and a pinch of salt in a saucepan. Bring it to a boil, reduce the heat, cover, and let it simmer gently for about 15 minutes. You’ll know it’s done when the quinoa is fluffy and all the water has been absorbed. The light, fluffy texture is the foundation of this salad’s delightful bite.
Step 2: Prepare the Lentils
While the quinoa cooks, soak the green or brown lentils in the remaining 1 cup of water in a separate pot. Simmer them until they’re tender but still hold their shape, about 20 minutes. Make sure not to overcook them as you want a bit of bite to contrast with the soft quinoa. Drain the lentils and set them aside to cool to room temperature before adding them to the salad mix.
Step 3: Mix the Vegetables and Herbs
In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and fresh mint. These fresh, crunchy ingredients bring brightness and a crisp texture to the salad. When you toss them together with the cooked quinoa and lentils, you create a harmony of tastes and textures that’s truly satisfying.
Step 4: Whisk the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. This simple yet vibrant dressing perfectly complements the nutty quinoa and earthy lentils while enhancing the fresh veggies with a zesty, garlicky punch. Pour it over the salad ingredients and toss gently to combine, making sure every bite is coated with flavor.
Step 5: Chill and Serve
For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows all the ingredients to mingle beautifully and the zesty dressing to meld into every morsel. If you like, sprinkle crumbled feta cheese on top just before serving to add a creamy, salty contrast that’s pure indulgence.
How to Serve Quinoa and Lentil Salad Recipe
Garnishes
A sprinkle of crumbled feta cheese is a classic choice, but you can also try toasted nuts like pine nuts or walnuts for extra crunch and richness. Fresh extra herbs, such as more parsley or mint, keep the presentation lively and aromatic. A little drizzle of high-quality olive oil just before serving can add a glossy finish and enhance the flavors further.
Side Dishes
This salad shines on its own as a light meal, but it pairs spectacularly with Mediterranean-inspired dishes like grilled chicken, roasted vegetables, or warm pita bread. For a vegetarian meal, combine it with a side of hummus or marinated olives to keep the Mediterranean vibes going strong.
Creative Ways to Present
Serve the salad in individual glass jars for a charming picnic option or layer it in a bowl with additional avocado slices and a wedge of lemon on the side for a restaurant-quality look at home. Adding edible flowers or colorful microgreens can turn it into an elegant centerpiece for your table, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
This Quinoa and Lentil Salad Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it even tastier the next day. Keep any optional feta separate if possible, to maintain its texture and prevent the salad from becoming too salty.
Freezing
While quinoa and lentils freeze well alone, freezing this full salad is not recommended because the fresh vegetables and herbs lose their texture and brightness after thawing. Instead, freeze portions of cooked quinoa and lentils separately if you want to prepare in advance and assemble the salad fresh when ready to serve.
Reheating
If you prefer your salad warm, gently reheat the quinoa and lentils mixture before tossing with fresh veggies and dressing. However, this salad is traditionally served chilled or at room temperature to best showcase the fresh, zesty flavors.
FAQs
Can I use different types of lentils in this recipe?
Yes, but green or brown lentils are preferred because they hold their shape well. Red lentils tend to break down and become mushy, which changes the texture of the salad.
Is this salad suitable for meal prep?
Absolutely! This Quinoa and Lentil Salad Recipe keeps well for up to three days in the fridge, making it a convenient and healthy option for lunches or quick dinners.
Can I make this salad vegan?
Yes! Simply omit the optional feta cheese or substitute it with a plant-based vegan cheese. The salad is flavorful and satisfying even without dairy.
How can I add more protein to the salad?
Adding grilled chicken, roasted chickpeas, or even some toasted nuts can boost protein content and enhance the texture and flavor of the salad.
What can I substitute for fresh herbs if I don’t have any?
While fresh herbs make a big difference, you can use dried parsley and mint in a pinch—just reduce the amount since dried herbs are more concentrated. Fresh herbs are highly recommended for the best flavor.
Final Thoughts
If you’re looking for a vibrant, nutritious, and utterly delicious salad to brighten up your meals, this Quinoa and Lentil Salad Recipe is a must-try. It’s simple to prepare, packed with wholesome ingredients, and brilliantly flavorful. I hope you enjoy making and sharing this salad as much as I do—it’s truly a healthy classic you’ll want in your regular rotation!
Print
Quinoa and Lentil Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
A nutritious and flavorful Mediterranean quinoa and lentil salad featuring fresh vegetables, herbs, and a tangy lemon dressing. This vegetarian and gluten-free salad is perfect for meal prep or a light, protein-packed lunch.
Ingredients
Grains and Legumes
- 1/2 cup dry quinoa (rinsed)
- 1/2 cup dry green or brown lentils
- 2 cups water (divided)
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper to taste
Optional
- Crumbled feta cheese for topping
Instructions
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa with 1 cup of water and a pinch of salt. Bring it to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and water is fully absorbed. Remove from heat and allow to cool.
- Cook the Lentils: In a separate pot, add lentils and the remaining 1 cup of water. Bring to a gentle boil, then simmer uncovered for about 20 minutes until lentils are tender but not mushy. Drain any excess water and let the lentils cool to room temperature.
- Prepare the Vegetables and Herbs: While grains and lentils cool, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, parsley, and mint. Combine all these fresh ingredients in a large mixing bowl.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well emulsified and flavorful.
- Combine Salad: Add cooled quinoa and lentils to the bowl with vegetables and herbs. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Serve or Chill: Optionally, sprinkle crumbled feta cheese on top for added richness. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- This salad keeps well for up to 3 days when stored in an airtight container in the refrigerator, making it an excellent meal prep choice.
- For added protein, consider mixing in grilled chicken or chickpeas.
- The salad can be served cold or at room temperature according to preference.
