If you’re searching for a flavorful, protein-packed salad, this lentil quinoa salad is a vibrant combination of textures and tastes. Ideal for warm weather, it pairs tender lentils and fluffy quinoa with crisp vegetables and a bright pop of pomegranate seeds or dried cranberries. Fresh herbs lift the flavors, and the lemon vinaigrette ties everything together. This salad stores and travels well, making it perfect for meal prep, lunches, picnics, or potlucks.
This recipe started as a quick post-workout lunch assembled from refrigerator odds and ends. It became a favorite—simple to make, satisfying, and good for eating over several days. Below you’ll find ingredient options, easy instructions, and helpful tips to customize the salad to your taste.
Lentil Quinoa Salad Recipe Snapshot
- Excellent for meal prep and make-ahead meals.
- Cool, refreshing, and full of texture.
- High in protein and satisfying as a main or side.
Ingredients You’ll Need
Lentil Quinoa Salad
- Quinoa: White quinoa or a tri-color blend works well.
- Lentils: Choose French green, Puy, or brown lentils that hold their shape.
- Celery: Adds crunch and a savory base flavor.
- Carrots: For sweetness, color, and texture.
- Cucumber: Persian, mini, or English cucumber—seeded if you prefer less moisture.
- Fruit: Pomegranate seeds or dried cranberries for a sweet-tart contrast.
- Nuts: Pine nuts are ideal; chopped walnuts are a good substitute.
- Cheese: Feta (for tang) or goat cheese, optional for a creamy, salty bite.
- Shallot: Finely chopped for a mild onion flavor (red onion works too).
- Fresh herbs: Mint and thyme brighten the salad.
Lemon Vinaigrette
- Oil: Use a fruity extra virgin olive oil.
- Lemon juice: Freshly squeezed for bright acidity.
- Mustard: Dijon adds flavor and helps emulsify the dressing.
- Garlic: Fresh clove, minced or smashed, for depth.
See the recipe card below for exact measurements.
Chef’s tip on lentils: Cook lentils at home, or buy pre-cooked refrigerated lentils for convenience. Beluga (black) lentils are also a beautiful option that hold up nicely in salads.
Substitutions and Variations
Here are ideas to adapt the salad:
- Omit cheese for a dairy-free or vegan version.
- Use ready-to-eat packaged lentils to save time.
- Swap lemon juice for red wine or balsamic vinegar if preferred.
- Leave out nuts for nut-free needs.
- Add a pinch of red pepper flakes to the dressing for heat.
Chef’s tip on cucumbers: Quarter cucumbers lengthwise and scoop out the seedy center to reduce excess moisture and keep the salad crisp.
Recipe Instructions
Step 1. Rinse quinoa and cook according to package directions (about 15 minutes). Cook lentils following package instructions until tender but still holding their shape. Spread both on rimmed baking sheets to cool quickly, then refrigerate in airtight containers until ready to use.
Step 2. Chop celery, carrots, and cucumber; crumble or cube the cheese; finely chop shallot and herbs.
Step 3. Make the vinaigrette by combining extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and a pinch of sugar or honey if desired. Whisk or shake vigorously until emulsified.
To assemble, place quinoa, lentils, vegetables, fruit, nuts, cheese, and herbs in a large bowl. Toss gently with the vinaigrette and adjust seasoning with salt, pepper, or additional lemon juice. Serve chilled or at room temperature.
Recipe Tips
Shortcuts and serving ideas:
- Buy pre-crumbled feta to save prep time.
- Cook lentils and quinoa a day ahead and chill for faster assembly.
- Turn the salad into a heartier main by adding cooked shrimp, chicken, or salmon; pack extra vinaigrette if using for meal prep.
Serving Suggestions
This salad works well as a side with grilled chicken, fish, or roasted vegetables, and it stands on its own as a filling vegetarian main. Serve chilled for a refreshing dish or at room temperature. Offer extra lemon vinaigrette on the side for those who prefer more dressing.
Recipe FAQs
Add grilled or roasted chicken, seared salmon, shrimp, or sliced steak to make the salad a complete entrée. Lentils and quinoa already provide substantial plant-based protein.
Choose lentils that keep their shape: French green, Puy, or beluga (black) lentils are ideal. Avoid red or orange lentils, which tend to break down and are better for soups and purees.
Light vinaigrettes complement the salad without overpowering it. Lemon vinaigrette, champagne vinaigrette, or a red wine vinaigrette whisked with Dijon mustard are all good choices.
More Great Salad Recipes
Try other versatile salads for picnic or meal prep: Mediterranean pasta salad, tabbouleh-style quinoa salad, or a spinach-based quinoa salad with avocado and a green dressing. These make excellent companions or alternatives when you want variety.
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Tabouli Salad Recipe (Tabbouleh)
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Mediterranean Pasta Salad Recipe
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Cucumber Tomato and Feta Salad (Greek Salad)
-
French Potato Salad
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📖 Recipe
Lentil Quinoa Salad with Lemon Vinaigrette
Equipment
- French whisk (or small whisk)
Ingredients
Salad
- 2 cups cooked, cooled quinoa (tri-color or white)
- 2 cups cooked, cooled green lentils
- 2 ribs celery, chopped fine
- 2 carrots, chopped fine
- 2 Persian or mini cucumbers, chopped fine
- 1/2 cup pomegranate seeds
- 1/4 cup pine nuts
- 2–4 ounces feta cheese, crumbled or cubed
- 1 medium shallot, chopped fine
- 8 large mint leaves, chopped
- 1 tablespoon fresh thyme leaves
Lemon Vinaigrette Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon Dijon mustard
- 1 small garlic clove, minced or smashed
- 2 pinches sea salt
- 2 pinches ground black pepper
- Pinch sugar or a little honey, optional
Instructions
- Cook quinoa and lentils according to package directions, drain, and spread on baking sheets to cool. Chill if not assembling right away.
- Prep the vegetables: chop celery, carrots, and cucumber; dice or crumble the cheese; mince shallot and herbs.
- Whisk vinaigrette ingredients together until combined and slightly emulsified.
- Combine quinoa, lentils, vegetables, fruit, nuts, cheese, and herbs in a large bowl. Toss gently with vinaigrette and adjust seasoning to taste. Serve chilled or at room temperature.
Notes
Look for pre-cooked lentils in the refrigerated produce aisle to speed up assembly. They are convenient and keep the salad quick to prepare.
Nutrition (per serving)
Calories: 322 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 15 g | Fiber: 10 g