andrejthechef
InternationalSaladLunchHigh proteinVegetarianVegan

Lentil and Quinoa Salad

Green lentils and quinoa with crisp vegetables and a lemon garlic dressing. A high-protein salad that keeps well for meal prep.

prep
15 min
cook
30 min
total
45 min
serves
4
level
easy
Lentil and quinoa salad with cucumber, red bell pepper, red onion and parsley

Lentils and quinoa make a filling salad base with real protein. Fresh cucumber, bell pepper, red onion and parsley keep it light, and a simple lemon and olive oil dressing ties it together.

It holds up well in the fridge, which makes it a good meal prep choice. Chill it for at least thirty minutes before serving so the flavors settle in.

method

  1. Rinse the quinoa under cold water, cook it according to the package instructions, and set it aside to cool.

  2. Rinse the lentils and put them in a pot with the 2 cups of water. Bring to a boil, reduce the heat, and simmer until tender but not mushy, 20 to 25 minutes. Drain any excess water and let cool.

  3. Dice the cucumber and bell pepper. Finely chop the red onion and parsley.

  4. Whisk the olive oil, lemon juice, garlic, salt and pepper together in a small bowl.

  5. Combine the cooled quinoa and lentils with the vegetables and parsley in a large bowl. Pour the dressing over and toss to coat everything evenly.

  6. Refrigerate for at least 30 minutes before serving so the flavors come together.

chef's tips

  • Don’t overcook the lentils. Start checking at 20 minutes; you want them tender but intact.
  • Cool the quinoa and lentils before mixing. Warm grains wilt the vegetables.
  • The 30 minutes in the fridge is worth it. The salad tastes noticeably better after it.
  • Good on its own, or alongside grilled fish or tofu. Avocado slices or a little feta on top work too.