Description
Quinoa and Lentil Salad is a protein-packed, fiber-rich dish featuring fresh vegetables, herbs, and a zesty dressing. Perfect for a light meal, side dish, or meal prep, this naturally gluten-free salad is both nutritious and delicious.
Ingredients
Scale
- 1 cup quinoa
- 1 cup lentils
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Quinoa – Rinse quinoa under cold water. Bring 2 cups of water to a boil, add quinoa, and cook until tender. Drain and let cool.
- Cook the Lentils – Rinse lentils and cook in a pot with water until tender but firm. Drain and allow to cool.
- Prepare the Vegetables – Dice cherry tomatoes, cucumber, red onion, and bell pepper into small pieces.
- Chop the Herbs – Finely chop parsley and mint.
- Make the Dressing – Whisk together olive oil, lemon juice, garlic, cumin, salt, and black pepper.
- Assemble the Salad – In a large bowl, combine quinoa, lentils, vegetables, and herbs.
- Add the Dressing – Pour the dressing over the salad and toss to coat evenly.
- Chill and Serve – Let the salad rest in the fridge for 20 minutes before serving.
Notes
- Add Cheese – Crumbled feta or goat cheese for extra flavor.
- Incorporate Nuts – Toasted almonds, walnuts, or sunflower seeds for crunch.
- Use Different Herbs – Swap parsley and mint for basil or cilantro.
- Spice It Up – Add red pepper flakes or hot sauce.
- Extra Protein – Add grilled chicken, tofu, or chickpeas.
- Different Dressing – Try balsamic vinaigrette or tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course, Side Dish
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Keywords: quinoa salad, lentil salad, healthy salad, high-protein salad, vegan quinoa recipe