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Lentil and quinoa salad in a white bowl with a serving spoon with a side of lemon dressing.

Lentil and Quinoa Salad

Author: Stephanie Kay

This lentil quinoa salad is the perfect side dish for grilled meat, chicken, or tofu, or works well as a vegetarian main course for lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Salad
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Ingredients

Salad:

Dressing:

Instructions

  1. Bring a large pot of well-salted water to a boil, add the lentils and quinoa, and cook for 15 minutes or until the lentils are tender but not mushy. Once cooked, strain the warm lentils and quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
  2. In a small bowl or jar, add the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and salt and whisk to combine, then set aside.
  3. Once the lentils and quinoa are cooled, add them to a large bowl with the diced red onion, red bell pepper, tomatoes, cucumber, feta cheese, and parsley, drizzle with dressing, and toss until well combined. Taste the salad and adjust the seasoning with additional salt and pepper as needed.
  4. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

To Use Canned Lentils: Swap the dry lentils for one 14 oz. can of lentils. Instead of adding the lentils in step #1, drain and rinse the lentils in a fine mesh colander, and add them to the salad in step #3.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder and add it to the dressing as per step #2.

Nutrition

Find it online: https://kaynutrition.com/lentil-and-quinoa-salad/