Quinoa Lentil Salad
A nutritious and delicious quinoa lentil salad packed with plant-based protein and fiber. Perfect for a light lunch or a healthy side dish.
Equipment
- 1 Large pot For cooking quinoa and lentils
- 1 Large Bowl For mixing the salad
- 1 Whisk For preparing the dressing
Ingredients
For the Salad
- 1 cup quinoa rinsed
- 1 cup green lentils rinsed
- 2 cups water
- 0.5 cup red onion chopped
- 1 cup cucumber chopped
- 1 cup bell pepper chopped, any color
- 0.5 cup fresh parsley chopped
- 0.25 cup feta cheese crumbled, optional
For the Lemon Vinaigrette
- 0.25 cup olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a large pot, combine quinoa, lentils, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa and lentils are tender. Drain any excess water and let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the cooked quinoa and lentils, red onion, cucumber, bell pepper, and fresh parsley. Pour the lemon vinaigrette over the salad and toss to combine. Add crumbled feta cheese, if desired.
- Serve immediately or chill for later. The salad can be stored in the refrigerator for up to 3 days.
Notes
For a vegan version, omit the feta cheese. You can also add other vegetables like tomatoes or zucchini.
