This Lentil Veggie and Quinoa Salad is loaded with goodness! It is rich in protein and packed with fresh vegetables and herbs. Drizzle a simple, refreshing and tasty lemon and honey dressing is a perfect for lunch or as a side dish.
If you like quinoa and lentils with lots of veggies, you will love this salad! We have our favourite veggies and Mediterranean flavours and with this salad it speaks wholesome, nourishing, fresh and loaded with goodness! It is getting to that time of the year when salads are always part of the meal when local fresh vegetables are in season. This Mediterranean inspired salad is gluten-free, rich in protein and vitamin A! Protein is important in a salad especially when it is meatless and it can be served for a meal.
YOU WILL LOVE THIS SALAD
- HIGH IN PROTEIN MEATLESS MEAL
- NUTRITIOUS
- SATISFYING AND SO DELICIOUS
- A PERFECT SALAD FOR WORK OR SCHOOL LUNCHES
INGREDIENTS & TIPS
Quinoa: loaded with protein, a delicious nutty flavour
Lentils: I used dry green lentils as the hold up well in a salad, brown lentils can be easy substituted; I would avoid the red lentils as they mushy once cooked. Canned green or brown lentils work well
Vegetables: I added English cucumber, red and orange bell pepper, red onion and cherry tomatoes; all offered their own freshness, some sweetness and pungent flavour from the red onion
Herbs: parsley, mint and dill which I love each of their fresh, minty and peppery flavour
INSTRUCTIONS
Cook quinoa in a small sauce pot 2 cups water or vegetable broth, over medium-high heat, once boiled, reduce heat, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool. Transfer to a serving large bowl and set aside.
Dry lentils will need to be rinsed before adding to the water/vegetable broth. Using a small sauce pot, over medium to high heat, add the lentils and 3 cups of water or vegetable broth for more flavour, bring to a boil. Reduce heat to simmer, uncovered and cook for 20-25 minutes.
Meanwhile, prepare the vegetables and set the chopped vegetables aside. For the dressing, using a jar or small bowl, whisk in the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey/maple syrup, garlic powder, salt and pepper.
Ready to assemble: Using a large bowl, add the quinoa, lentils and vegetables along with the most of the feta and parsley and toss. Top with the mint and dill with the remaining feta. Serve as a meal or side dish with your favourite roast chicken, pan-seared tofu or shrimp.
This is one of the best salads I have made and I love it as a mid-afternoon snack when I am feeling the need for a pick-me-pick. With a hearty, satisfying and wholesome salad, it can be enjoyed anytime of the day.
For a vegan option, this recipe can easily be made with plant-based feta and substitute the honey to maple syrup. For additional protein, add tofu or tempeh and top with peanuts or walnuts. There are other vegetables choices for this recipe, asparagus, green beans, shallots, kale, spinach, broccoli, cauliflower, celery or carrots ribbons.
STORING
The best storing choice is in an air-tight container with a lid in the refrigerator for 3-4 days. Cucumbers tend to get soft once it is cut up. I wouldn’t recommend to freeze this salad with the cut vegetables.
PLEASE A REVIEW ONCE YOU MAKE THIS LENTIL, QUINOA AND VEGGIE SALAD WITH A COMMENT AND RATING. THANK YOU IN ADVANCE. 🙂
Lentil, Quinoa and Veggie Salad
Ingredients
Equipment
Method
- In a small sauce pot, over medium-high heat, bring 2 cups of water or vegetable broth to a boil, then add the quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool. Transfer to a serving large bowl and set aside.
- In another small sauce pot, over medium to high heat, add the lentils and 3 cups of water or vegetable broth for more flavour, bring to a boil. Reduce heat to simmer, uncovered and cook for 20-25 minutes. Allow to cool and transfer to the large serving bowl along side the quinoa.
- Meanwhile, prepare the vegetables and set the chopped vegetables aside. For the dressing, using a jar or small bowl, whisk in the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey/maple syrup, garlic powder, salt and pepper.Using a large bowl, add the quinoa, lentils and vegetables along with the most of the feta and parsley and toss. Top with the mint and dill with the remaining feta. Serve as a meal or side dish with your favourite roast chicken, pan-seared tofu or shrimp.
Nutrition
Tried this recipe?
Let us know how it was!Lentil, Quinoa and Veggie Salad
Ingredients
Equipment
Method
- In a small sauce pot, over medium-high heat, bring 2 cups of water or vegetable broth to a boil, then add the quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool. Transfer to a serving large bowl and set aside.
- In another small sauce pot, over medium to high heat, add the lentils and 3 cups of water or vegetable broth for more flavour, bring to a boil. Reduce heat to simmer, uncovered and cook for 20-25 minutes. Allow to cool and transfer to the large serving bowl along side the quinoa.
- Meanwhile, prepare the vegetables and set the chopped vegetables aside. For the dressing, using a jar or small bowl, whisk in the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey/maple syrup, garlic powder, salt and pepper.Using a large bowl, add the quinoa, lentils and vegetables along with the most of the feta and parsley and toss. Top with the mint and dill with the remaining feta. Serve as a meal or side dish with your favourite roast chicken, pan-seared tofu or shrimp.