If you’re looking for a vibrant, nourishing dish that bursts with fresh flavors and wholesome ingredients, this Quinoa and Lentil Salad Recipe is an absolute must-try. It brings together protein-packed quinoa and lentils with crisp vegetables, a bright lemony dressing, and just the right touch of creamy feta, creating a salad that’s satisfying and perfect for any meal. Whether you’re preparing a light lunch, a hearty side, or a make-ahead meal, this recipe shines with its simplicity and bold Mediterranean flair.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the mouthwatering harmony of this salad. Each component plays a crucial role, from earthy lentils to zesty lemon juice, ensuring that every bite is packed with texture and flavor.
- 1 cup uncooked quinoa rinsed: Rinsing quinoa removes its natural bitterness and gives a fluffy texture once cooked.
- 2 cups water or vegetable broth: Using broth adds extra depth and warmth to the quinoa base.
- 1 cup cooked green or brown lentils drained: Lentils lend a hearty, nutty richness and boost protein levels.
- 1 cup cherry tomatoes halved: Their juicy sweetness brightens the salad’s overall flavor.
- 1 small cucumber diced: Adds a refreshing crunch and cooling contrast.
- ¼ cup red onion finely chopped: Offers a lively, slightly sharp bite that wakes up the palate.
- ¼ cup fresh parsley chopped: Brings an herbaceous, vibrant note to lift all the elements.
- ¼ cup feta cheese crumbled (optional): Provides creamy, tangy richness for those who enjoy a little cheese.
- 3 tablespoons olive oil: Gives a smooth, fruity body that ties the salad together.
- 2 tablespoons fresh lemon juice: Delivers a zesty, invigorating punch to the dressing.
- 1 teaspoon Dijon mustard: Adds a subtle tang and emulsifies the dressing beautifully.
- ½ teaspoon salt: Enhances all the natural flavors perfectly.
- ¼ teaspoon black pepper: Gives just a touch of mild heat for balance.
How to Make Quinoa and Lentil Salad Recipe
Step 1: Cook the Quinoa
Start by combining the rinsed quinoa and your choice of water or vegetable broth in a saucepan. Bring this to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until the quinoa absorbs all the liquid. Once done, remove the pot from the heat and let it sit for a few minutes before fluffing it with a fork. This step ensures your quinoa remains light and fluffy, which is essential for the perfect salad texture.
Step 2: Prepare the Salad Base
In a large mixing bowl, bring together the cooked quinoa, cooked lentils, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. If you decide to include feta cheese, add it now for a creamy, tangy layer that elevates the entire dish.
Step 3: Whisk the Dressing
In a smaller bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until fully combined. This dressing is the flavor powerhouse of the salad, bright and smooth, perfectly complementing the nutty and fresh notes of the ingredients.
Step 4: Toss and Finish
Pour the dressing over your salad mixture and toss gently but thoroughly until every bite is coated with that zesty, luscious dressing. Letting the salad sit for a short while—or serving it chilled—allows all flavors to marry beautifully, making this Quinoa and Lentil Salad Recipe truly irresistible.
How to Serve Quinoa and Lentil Salad Recipe
Garnishes
A sprinkle of extra fresh parsley or a few crumbles of feta cheese right before serving adds a gorgeous pop of color and another layer of flavor. You could also toss in some toasted pine nuts or pumpkin seeds for an added crunch that makes this salad even more delightful.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a well-rounded meal, or alongside warm pita bread and hummus to keep things vegetarian. It also complements roasted vegetables or a light soup thanks to its fresh, protein-rich profile.
Creative Ways to Present
Try serving this salad layered in glass jars for a pretty, grab-and-go lunch option or spoon it into colorful lettuce cups for an elegant appetizer. Presentation is a fun way to transform this wholesome salad into something special for any occasion.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors develop even more over time, making it a perfect make-ahead meal for busy days.
Freezing
Freezing isn’t recommended for this salad since fresh vegetables and the dressing can lose their texture and vibrancy after thawing, but you can freeze cooked quinoa and lentils separately to save prep time later.
Reheating
Because this is best served chilled or at room temperature, reheating is usually unnecessary. If you prefer it warm, gently heat the quinoa and lentils before tossing with fresh vegetables and dressing to preserve the fresh crunch.
FAQs
Can I use different types of lentils in this salad?
Absolutely! While green or brown lentils hold their shape best for this recipe, you can use other varieties like black beluga lentils if you prefer, just be mindful of cooking times and texture differences.
Is this salad suitable for vegans?
Yes! Just omit the feta cheese or replace it with a dairy-free alternative to make this Quinoa and Lentil Salad Recipe perfectly vegan-friendly.
How long does it take to prepare this salad?
The entire recipe takes about 30 minutes from start to finish, with 15 minutes to cook the quinoa and lentils and 15 minutes to combine and dress the salad.
Can this salad be served warm?
While it’s delicious chilled or at room temperature, you can enjoy it warm by serving the quinoa and lentils warm before mixing with fresh veggies and dressing for a comforting twist.
What are some good additions to boost the flavor?
Adding diced avocado, roasted vegetables, or a handful of nuts and seeds can give more texture and layers of flavor, making each forkful exciting.
Final Thoughts
There’s something so heartwarming about a salad that is both nourishing and bursting with freshness, and this Quinoa and Lentil Salad Recipe ticks all those boxes with ease and style. It’s a sturdy crowd-pleaser, a perfect make-ahead meal, and a colorful addition to your table that invites smiles with each bite. Next time you want something wholesome yet bright, dive into this recipe—you won’t regret it!
Print
Quinoa and Lentil Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and protein-packed Mediterranean quinoa and lentil salad featuring a mix of fresh vegetables, tangy lemon dressing, and optional creamy feta cheese. Perfect for a healthy vegetarian meal that’s easy to prepare and serves well chilled or at room temperature.
Ingredients
Grains and Legumes
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cooked green or brown lentils, drained
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Cheese (Optional)
- ¼ cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water or vegetable broth in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes until the liquid is fully absorbed.
- Let Quinoa Rest: Remove the pan from heat and let the quinoa stand, covered, for 5 minutes. Fluff it gently with a fork and allow it to cool slightly before mixing.
- Prepare the Salad Base: In a large bowl, combine the cooked quinoa, drained lentils, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley. If using feta cheese, add it now.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the salad mixture and gently toss everything together until the ingredients are evenly coated with the dressing.
- Serve: Serve the salad chilled or at room temperature as a wholesome, protein-rich meal or side dish.
Notes
- This salad keeps very well in the refrigerator for up to 3 days, making it perfect for meal prep.
- You can enhance the salad by adding avocado or roasted vegetables for extra texture and flavor.
- For a dairy-free option, swap the feta cheese with a plant-based alternative or simply omit it.
