This lentil quinoa salad is packed with fresh, summery texture and flavor! Zesty Herbed Dressing pairs perfectly with lots of crunchy vegetables like zucchini, peppers, carrots, lentils and quinoa, and sweet orange slices for a bowl of flavor you can make ahead of time. Gluten-free Syafry Nutfree
Index
This is a wonderfully fresh and summery chopped salad with a simple dressing of Italian herbs, Dijon mustard, black pepper, olive oil and lime juice.
The salad itself is a satisfying set of ingredients, such as lentils, quinoa, bell peppers, zucchini, tomatoes, shredded carrots, sesame seeds, and oranges.
You can use whatever fruits and vegetables you want to add. A must-have salad recipe for summer picnics.
Why You’ll Love Lentil Quinoa Salad
- A hearty, refreshing summer dish
- Amazing mix of textures and flavors!
- Great make-ahead meals
- Gluten-free, soy-free and nut-free
More vegan lentil salad recipes
Recipe card
Print recipe
Lentil Quinoa Salad
This lentil quinoa salad is packed with fresh, summery texture and flavor! Zesty Herbed Dressing pairs perfectly with lots of crunchy vegetables like zucchini, peppers, carrots, lentils and quinoa, and sweet orange slices for a bowl of flavor you can make ahead of time. Gluten-free Syafry Nutfree
Serving: 4
Calories: 238kcal
material
For the dressing
- 1 table spoon Extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Again ground pepper Or more, taste
- 2 teaspoon Italian herb blend
- 2 table spoon Lemon juice
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon garlic powder
For the salad
- 15 ounce (425.24 g) Can of lentils drained, or 1 1/2 cups cooked lentils
- 1 the cup (185 g) Cooked quinoa Or cook 1/4 cup dried quinoa according to package directions or see notes below
- 1/2 the cup (62 g) Chopped zucchini
- 1 tomato finely chopped
- 1/2 the cup (64 g) chopped carrots
- 1/2 the cup (8 g) Loosely packed chopped coriander leaves or parsley or other herbs of choice
- 2 table spoon preferred seeds, I use a mixture of pumpkin and sesame seeds.
- 1 orange Peel and chop
instructions
-
Cook your quinoa and lentils, if you haven’t already, and rinse with some cold water and set aside.
-
If you want to make a salad in a bowl, you can mix everything in a large serving bowl, or you can prepare the salad in a glass jar or individual serving jars.
-
In a medium-sized glass jar, add all the dressing ingredients and mix really well.
-
In a glass jar, toss the lentils, carrots, zucchini, tomatoes, quinoa, peppers, seeds, oranges, and cilantro with the dressing in any order you like. I like to keep the lentils and quinoa close to the dressing and veggies so they don’t get soggy.
-
Cover with a lid and store in the fridge for up to 3 days.
-
To serve, invert the jar into a bowl and toss everything very well. Taste and adjust the salt and flavor, and serve. You can add some more crunch with some croutons or tortilla chips.
-
If you’re making this in a bowl, add the dressing ingredients to the serving bowl. Mix the dressing, then add all the rest of the salad ingredients and toss to coat. Cool for 15 minutes then serve.
Comment
To make the lentil quinoa salad ahead of time, Just layer the ingredients and store in the fridge for up to 3 days. If you choose to layer, toss everything together just before serving. Mix and reserve the salad and set aside the dressing if storing as a mixed salad.
This recipe is naturally gluten-free, soy-free and nut-free.
nutrition
nutrients
Lentil Quinoa Salad
No. per job
calories 238
63 calories from fat
% Daily Value*
thick 7 grams11%
1 gram of saturated fat6%
Sodium 318 mg14%
potassium 658 mg19%
carbohydrates 34 grams11%
10 grams of fiber42%
7 grams of sugar8%
protein 11 grams22%
Vitamin A 3200IU64%
Vitamin C 29 mg35%
calcium 69 mg7%
iron 4 mg22%
* Percent Daily Value is based on a 2000 calorie diet.
Components and Substitutions
- Olive oil – for dressing. Drop for Oilfree
- Seasonings – Salt, pepper, Italian seasoning, and garlic powder give the dressing a ton of flavor without a ton of work.
- Lime Juice – Adds zing and an amazing flavor to this dressing.
- Dijon Mustard – For more crunch and flavor in dressings!
- Lentils – Use canned or cooked drained brown lentils for this salad.
- Quinoa – Use leftover or slightly cooked quinoa for this salad.
- Vegetables – Zucchini, tomatoes and shredded carrots are lovely in this salad, but feel free to use whatever fresh vegetables you have on hand.
- Herbs – I’m using fresh cilantro, but feel free to use other herbs of choice like parsley.
- Seeds – Add seeds like pumpkin and sesame for protein and crunch.
- Orange – A handful of the fruit adds sweetness, juiciness and texture to this salad.
Tip
- For a truly show-stopping salad, layer the ingredients in a glass serving jar, then toss your salads together just before dishing them up.
How to Make Lentil Quinoa Salad
Cook your quinoa and lentils, if you haven’t already, and rinse with some cold water and set aside.
If you want to make the salad in a bowl, you can follow the directions to mix everything in the bowl, or you can store it in a large jar or individual serving jars.
In a medium sized tall jar, add all the dressing ingredients and mix really well.
Arrange the dressing in any order you like, with lentils, carrots, zucchini, tomatoes, quinoa, peppers, seeds, oranges and cilantro. I like to keep the top half of the vegetables so they don’t get soggy.
Cover with a lid and refrigerate for up to three days.
To serve, invert the jar into a bowl and toss everything very well. Taste and adjust the salt and flavor, and serve. You can add some more crunch with some croutons or tortilla chips.
If you’re making this in a bowl, add the dressing ingredients to the serving bowl. Mix the dressing, then add all the rest of the salad ingredients, and toss to coat.
Frequently Asked Questions
Quinoa is actually a complete protein by itself, so you’re all set when it comes to essential amino acids, whether you pair it with lentils or not!
Wash 1/4 cup quinoa and add to a saucepan with 3/4 cup water. Cover the pan and bring to a boil over medium heat. Once the water comes to a rapid boil, reduce the heat to medium-low and continue to cook, covered or partially covered, until the quinoa is cooked, about 13 to 14 minutes.
When the quinoa is cooked, turn off the heat, let it sit for a minute or so, then fluff and use. If there is any water left, you can drain the water and then fluff.
This recipe is naturally gluten-free, soy-free and nut-free.
To make lentil quinoa salad ahead of time, layer the ingredients and store in the refrigerator for up to 3 days. If you choose to layer, toss everything together just before serving. Mix and reserve the salad and set aside the dressing if storing as a mixed salad.
Salads can go bad faster than soups and stews. So plan and create. You can turn it into burger patties with this salad! Remove the oranges, add some breadcrumbs and flour. Mash a third of the salad mix, add more seasoning, shape into burgers and bake or pan fry.