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Bright Lentil and Quinoa Salad

Featured in: Fresh and Vibrant Salads That Satisfy and Nourish

Need something filling and nutritious? This Lentil and Quinoa Salad mixes tender lentils, fluffy quinoa, and crunchy veggies like cucumber, red onion, and bell peppers. Feta adds a savory touch, while lemon-garlic dressing ties it all together. Perfect for advance meal prep or a side dish—it takes just 25 minutes to make and lasts in the fridge for 5 days. Naturally vegetarian and gluten-free, and easy to make vegan by skipping the feta.
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Updated on Mon, 03 Mar 2025 17:28:38 GMT
Bright Lentil and Quinoa Salad Pin it
Bright Lentil and Quinoa Salad | yummygusto.com

This vibrant Mediterranean-inspired salad combines hearty lentils and quinoa with fresh vegetables and a zesty lemon dressing. Each spoonful delivers a satisfying blend of textures - from tender grains to crisp vegetables. The dish makes an excellent light meal while providing complete protein and essential nutrients.

This has become a staple in our kitchen, particularly for summer gatherings and packed lunches. The flavors continue developing overnight, making leftovers especially delicious.

Servings and Time

Essential Ingredients

Preparation Method

Healthy Lentil and Quinoa Salad Pin it
Healthy Lentil and Quinoa Salad | yummygusto.com

This recipe comes from years of Mediterranean family cooking traditions. The technique of properly cooking lentils - learned from countless hours in my grandmother's kitchen - is key to achieving the perfect texture.

Serving Suggestions

Variations

Storage Tips

Close-up Lentil and Quinoa Salad Recipe Pin it
Close-up Lentil and Quinoa Salad Recipe | yummygusto.com

The key to this salad's success lies in treating each ingredient with care. When properly prepared, it showcases how wholesome ingredients can create a truly satisfying meal.

Frequently Asked Questions

→ Can this be made in advance?
Definitely! Keep it in a sealed container in the fridge, and it’ll stay fresh for up to 5 days.
→ How do I know the lentils are done?
They should be soft but not fall apart. Cooking typically takes around 15 minutes. If they go mushy, they’re overcooked.
→ Can I use pre-cooked lentils?
Sure! A can of lentils (14 oz) works great. Rinse and drain them before adding.
→ Is this salad meal-prep friendly?
Yes! The flavors actually get better as it sits, so it’s perfect for meal prep.
→ What’s the vegan-friendly option for this salad?
Just skip the feta or swap it for a plant-based cheese substitute.

Bright Lentil and Quinoa Salad

Packed with protein and zesty flavors, this colorful Lentil and Quinoa Salad features fresh veggies and a lemony dressing. Great for any meal!

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Sandra

Category: Healthy Salads

Difficulty: Easy

Cuisine: Mediterranean

Yield: 8 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Salad Base

01 Half a cup of green or brown lentils, not cooked
02 One cup of dry quinoa

→ Fresh Veggies & Seasonings

03 A small red onion, finely chopped
04 A red bell pepper, chopped into small cubes
05 Two medium tomatoes, without the seeds, chopped small
06 Half of a cucumber, diced into small pieces
07 Half a cup of chopped fresh parsley

→ Cheese

08 Half a cup of crumbled feta

→ Tangy Dressing

09 1/2 cup of olive oil, choose a nice one
10 Juice from one lemon, makes about 1/4 cup
11 One teaspoon of lemon zest
12 One tablespoon of Dijon mustard
13 One garlic clove, minced or grated
14 1/2 teaspoon of sea salt

Instructions

Step 01

Get a big pot of salted water boiling really well. Toss in the lentils and quinoa together. Let it all simmer for about 15 minutes, just until the lentils have softened but still look firm. Drain using a fine colander, then rinse everything under cool water to stop it from cooking more. Shake the colander a bit to get rid of extra water.

Step 02

As your grains cook, whip up the dressing. In a bowl or jar, stir together olive oil, fresh lemon juice, a dash of lemon zest, Dijon mustard, minced garlic, and salt until smooth and blended. Let it sit a little to bring out the flavors.

Step 03

In a big mixing bowl, toss the cooled lentils and quinoa with red onion, bell pepper, tomatoes, cucumber, feta, and parsley. Pour the dressing on top and gently mix until everything's coated evenly. Taste and sprinkle a bit more salt or pepper if you think it needs it.

Step 04

This salad is good to eat right away. If not, keep it fresh in a container with a lid in your fridge for up to 5 days.

Notes

  1. If you're short on time, use one 14-ounce can of pre-cooked lentils instead of dry ones. Just rinse and drain, and they’re good to go!
  2. No fresh garlic? Replace it with 1/2 teaspoon of garlic powder in your dressing.

Tools You'll Need

  • A big pot for boiling your grains
  • A fine-mesh strainer or colander
  • A roomy mixing bowl
  • A small jar or bowl for mixing the dressing
  • A sharp knife and a sturdy cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (feta cheese)
  • Might contain traces of mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 282
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 8 g