Name: Nourishing Quinoa and Lentil Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup cooked quinoa (white, red, or tricolor); 1 cup cooked green or brown lentils; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion or green onions, finely chopped; 1/4 cup fresh parsley or cilantro, chopped; 2 tbsp fresh mint (optional); 3 tbsp olive oil; 2 tbsp lemon juice; 1 clove garlic, minced; Salt and black pepper, to taste; Optional: diced avocado, crumbled feta, roasted chickpeas, sunflower seeds

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Nourishing Quinoa and Lentil Salad is one of my go-to recipes when I want something wholesome, protein-packed, and fresh. It’s loaded with fiber-rich lentils, fluffy quinoa, crunchy vegetables, and a bright, lemony dressing. This salad keeps me full and energized — and the best part is, it tastes even better the next day.

Why You’ll Love This Recipe

I love this salad because it’s simple to make, naturally vegan, and incredibly satisfying. The quinoa and lentils create a hearty base, while the fresh herbs and tangy dressing bring everything to life. Whether I’m meal prepping for the week or needing a quick lunch, this salad is one I keep coming back to. It’s light but filling, and it always makes me feel good after eating it. Nourishing Quinoa and Lentil Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked quinoa (white, red, or tricolor)
Cooked green or brown lentils
Cherry tomatoes, halved
Cucumber, diced
Red onion or green onions, finely chopped
Fresh parsley or cilantro, chopped
Fresh mint (optional, for a refreshing twist)
Olive oil
Lemon juice
Garlic, minced
Salt and black pepper
Optional add-ins: avocado, feta cheese, roasted chickpeas, or sunflower seeds

Directions

Cook the quinoa and lentils:
I rinse the quinoa well, then cook it according to package instructions. I do the same with the lentils, simmering until tender but not mushy. I let both cool before assembling the salad.
Prep the veggies:
I chop the tomatoes, cucumber, onion, and herbs. I like keeping the cuts small so everything mixes well and every bite is balanced.
Make the dressing:
In a small bowl, I whisk together olive oil, lemon juice, garlic, salt, and pepper. I taste and adjust the acidity or seasoning as needed.
Assemble the salad:
In a large bowl, I combine the quinoa, lentils, chopped vegetables, and herbs. I pour the dressing over the top and toss everything gently until well coated.
Chill and serve:
I let the salad sit for at least 15 minutes so the flavors meld. It’s delicious chilled or at room temperature.

Servings and timing

This recipe makes 4–6 servings and takes about 35 minutes to prepare (including cooking time for the grains and lentils).

Variations

Sometimes I add diced avocado for creaminess or sprinkle in crumbled feta for a salty contrast. Roasted chickpeas give it a crunchy texture, and sunflower seeds or slivered almonds work well too. If I’m craving a bit of sweetness, I’ll add chopped dried apricots or cranberries.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 4 days. It holds up beautifully and is ideal for meal prep. I don’t usually reheat it — I eat it cold or let it come to room temperature before serving.

FAQs

Can I use canned lentils?

Yes — I rinse and drain canned lentils and they work just fine. I just make sure they’re not too soft so the salad doesn’t turn mushy.

What kind of quinoa is best?

I use any variety — white for a milder flavor, red or black for a nuttier taste and firmer texture. Tricolor quinoa is my favorite for visual appeal.

Is this salad gluten-free?

Yes — quinoa and lentils are naturally gluten-free, so this dish is safe for gluten-sensitive eaters.

Can I make this ahead?

Absolutely. I often make it the night before, and the flavors get even better as they sit. I just give it a good stir before serving.

Can I use other dressings?

Sure — a tahini lemon dressing, balsamic vinaigrette, or even a Greek yogurt-based dressing all work well with this base.

Conclusion

Nourishing Quinoa and Lentil Salad is one of those feel-good recipes that’s as satisfying as it is simple. With every bite, I get a perfect mix of protein, texture, and zesty freshness. It’s a salad I rely on when I want something healthy, filling, and full of flavor — and it never disappoints.