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This Lentil Quinoa Salad is a fresh, protein-packed Mediterranean inspired salad made with hearty lentils, fluffy quinoa, crisp vegetables, fresh herbs and a light lemony dressing. It is gluten-free, filling and perfect for meal prep, easy lunches or a light dinner paired with salmon or shrimp.
This Lentil Quinoa Salad is a fresh, protein packed Mediterranean style recipe that makes a great lunch, light dinner or even a meal-prep salad. It is made with hearty lentils, quinoa, crunchy vegetables, fresh herbs and a light lemon dressing. This salad is both satisfying and nourishing filled with fiber and plant-based protein in every bite. If you prefer a green salad try my Lemon Arugula Salad or my Kale Salad.
Quinoa is a grain I love using in salads. It reminds of bulgur that is used in tabbouleh and can easily be swapped for that grain. It cooks quickly and holds up well all week long in a salad. It also is a gluten-free option in salads. When you make this salad you can customize it based on what you have in your fridge and pantry. I love the texture the lentils add alongside the veggies and quinoa. For those that love lentil try my Mediterranean Lentil Salad or this Lentil and Beet Salad. If you like quinoa you might like my Greek Quinoa Salad, Mediterranean Quinoa Salad or this Tomato Cucumber Feta Quinoa Salad.
Why You Will Love this Lentil Quinoa Salad Recipe
This is a simple salad using wholesome ingredients. Here is why we love this recipe:
• Protein Packed: Lentils and quinoa are a plant based protein combo that actually keeps you full and energized. It makes a great lunch or dinner!
• Gluten-free: The quinoa makes this salad gluten-free which is nice for those that want gluten-free meals!
• Great Leftovers: This salad holds up well in the fridge, making it idea for make-ahead lunches, quick dinners or a side dish all week long. I love adding a scoop to my Mediterranean Salmon Bowl or this Mediterranean Hummus Bowl.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Quinoa: a light, fluffy whole grain that adds plant-based, gluten-free protein and a slightly nutty flavor. Make sure to rinse it to take away the bitterness.
- Lentils: French, black or green lentils work best in salads as they hold up their shape when cooked. They add an earthy flavor with fiber and protein. They are a great way to bulk up a salad!
- Vegetables: the veggie mixture is red onion, cherry tomatoes, cucumber and red bell pepper are a nice mixture of crunchy vegetables in this salad.
- Cheese: creamy, salty crumbled feta cheese is a great addition to this salad. If you prefer a dairy-free salad just leave this out.
- Herbs: Fresh parsley and fresh mint are a nice finishing touch that brings flavor to the salad.
- Dressing: a light lemony vinaigrette finishes off the salad. I like to use sumac or za’atar to the flavor the dressing but feel free to use your favorite spice. Add lemon zest for extra citrus flavor to the dressing.
Recipe Modifications
- Beans: add chickpeas, white beans or black beans into the salad.
- Cheese: swap feta cheese for goat cheese.
- Grains: you can swap the quinoa for brown rice, bulgur wheat, farro, sorghum, barley or amaranth.
- Herbs: add other herbs like cilantro, basil or oregano.
- Vegetables: the best part of a salad in my opinion is the fresh vegetables. Other ideas for this salad are zucchini, carrots, celery, radish and mushrooms.
- Greens: bulk up the salad with arugula, kale or spinach.
- Olives: add a salty, briny taste with kalamata olives, green olives or black olives,
- Other Ingredients: some other great ingredients to add are roasted red peppers, banana peppers, pickled red onions, sun-dried tomatoes or artichokes. For a slightly more tangy dressing add dijon mustard.
Step-by-Step Instructions
Step 1: Cook Quinoa: Rinse the quinoa under water using your hands to make sure it all gets rinsed well. In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil. When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
Step 2: Cook Lentils: Cook the lentils according to the package. Drain and set aside to cool.
Step 3: Mix Salad Ingredients: In a large mixing bowl combine the quinoa, lentils, red onion, cherry tomatoes, red bell peppers, cucumber, feta, parsley and mint and gently toss.
Step 4: Create Lemon Vinaigrette Dressing: In a mason jar or small bowl container mix together the extra virgin olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well. Drizzle the dressing over the salad and gently toss. Serve or store in an airtight container for up to 4 days.
If you like lentil recipes try this Lentil Bean Chili, Lebanese Lentil Soup, Lemon Lentil Soup Recipe or this Sweet Potato Lentil Curry.
What to Serve with this Quinoa Lentil Salad
- chicken: add this salad alongside Mediterranean Chicken, Grilled Chicken Thighs with Greek Marinade or this Chicken Souvlaki Recipe.
- beef: pair this lentil salad with Mediterranean Beef Kabobs, Grilled Flank Steak with Dry Rub or these Beef Kafta Meatballs.
- seafood: I especially love this light salad paired with seafood like Baked Cod with Lemon, Sheet Pan Mediterranean Cod or this Easy Pan Fried Fish.
Storage Instructions
Store the leftover salad in an airtight container for up to 4 days. You might need to add more dressing after the salad sits in the fridge because it soaks up the dressing.
Recipe FAQ
Cook the lentils just until tender. Avoid overcooking so they hold their shape and don’t turn mushy. French and brown lentils work especially well in salads.
I like to serve this salad cold but if you prefer a warm side dish you can use the warm lentils and warm quinoa right after cooking while they are still warm and add all of the ingredients.
Use green or brown lentils. They hold their shape better than red lentils, which can get mushy. Make sure to cook until tender but firm. Don’t overcook; they should be soft but still slightly toothsome for the best texture in a salad. Let the lentils cool before mixing with other ingredients to prevent wilting the veggies or melting the cheese
Yes this is a great make-ahead salad. I think the flavors meld even better the second day. You may want to refresh with a bit more lemon or olive oil before serving. Serve chilled or at room temp.
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Lentil Quinoa Salad
Ingredients
For the lentil salad:
- 1/2 cup quinoa, rinsed
- 1 cup uncooked french, black or green lentils
- 1/2 of a small red onion, diced
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, seeds removed, diced {or color of your choice}
- 1 small english cucumber, diced
- 1/2 cup crumbled feta cheese {optional or try goat cheese}
- Handful of fresh parsley, chopped
- Handful of fresh mint, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced
- Salt and pepper to taste
- Optional spices: 1 to 2 teaspoons of any spice you like {try sumac, za’atar or oregano}
Instructions
- Rinse the quinoa under water using your hands to make sure it all gets rinsed well.
- In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil.
- When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
- Cook the lentils according to the package. Drain and set aside to cool.
- In a large mixing bowl combine the quinoa, lentils, red onion, cherry tomatoes, red bell peppers, cucumber, feta, parsley and mint and gently toss.
- In a mason jar or salad dressing container mix together the extra virgin olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well. Pour over the salad and gently toss.
- Serve or store in an airtight container for up to 4 days.
Notes
- Store the leftover salad in an airtight container for up to 4 days. You might need to add more dressing after the salad sits in the fridge because it soaks up the dressing.
- Cook the lentils just until tender. Avoid overcooking so they hold their shape and don’t turn mushy. French and brown lentils work especially well in salads.
- I like to serve this salad cold but if you prefer warm you can use the lentils and quinoa right after cooking while they are still warm and add all of the ingredients.
- Use green or brown lentils. They hold their shape better than red lentils, which can get mushy. Make sure to cook until tender but firm. Don’t overcook; they should be soft but still slightly toothsome for the best texture in a salad. Let the lentils cool before mixing with other ingredients to prevent wilting the veggies or melting the cheese
- Yes this is a great make-ahead salad. I think the flavors meld even better the second day. You may want to refresh with a bit more lemon or olive oil before serving. Serve chilled or at room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!