Description
Lentil and Quinoa Salad is a vibrant, nutritious dish bursting with fresh flavors and textures. This colorful salad combines protein-rich quinoa and lentils with crunchy vegetables, all drizzled in a zesty lemon-olive oil dressing. Perfect for any occasion, whether it’s a summer barbecue or a cozy winter gathering, this salad promises to impress your guests and satisfy your cravings. Enjoy it as a hearty side dish or as a main course that’s both healthy and delicious.
Ingredients
Scale
- 1 cup quinoa
- 1 cup green lentils
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely chopped
- ½ cup fresh parsley, roughly chopped
- Juice of 1 large lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- ¼ cup crumbled feta cheese (optional)
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups water; bring to boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Rinse lentils and boil in salted water for about 20-25 minutes until tender but firm.
- While cooking, chop the cucumber, cherry tomatoes, red onion, and parsley.
- In a large bowl, combine cooked quinoa and lentils with the chopped veggies and feta if using.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper; drizzle over the salad.
- Toss everything gently until well combined. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 7mg
Keywords: Substitute any vegetables you prefer or have on hand for added variety. This salad can be stored in an airtight container in the fridge for up to five days.