Lentil, Quinoa And Orzo Salad Recipe

Name: Lentil, Quinoa And Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 cups Dry French Green Lentils; 1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red); 6 cups Water; 1 teaspoon Salt; 1/4 cups Orzo; 2 whole Plum Tomatoes, Seeded And Small Diced; 2 whole Small European Cucumbers, Unpeeled And Small Diced; 1/3 cups Orange Sweet Pepper, Small Diced; 1/4 cups Finely Chopped Fresh Cilantro; 2 Tablespoons Finely Chopped Fresh Parsley; FOR THE DRESSING:; 2 Tablespoons Rice Vinegar; 2 Tablespoons Fresh Lemon Juice; 2 Tablespoons Vegetable Oil (NOT Olive Oil, The Flavor Is Too Strong); 1/4 teaspoons Ground Cumin; 1/8 teaspoons Cinnamon; Salt To Taste

Servings: persons

FOR THE SALAD:
1/2 cups Dry French Green Lentils
1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red)
6 cups Water
1 teaspoon Salt
1/4 cups Orzo
2 whole Plum Tomatoes, Seeded And Small Diced
2 whole Small European Cucumbers, Unpeeled And Small Diced
1/3 cups Orange Sweet Pepper, Small Diced
1/4 cups Finely Chopped Fresh Cilantro
2 Tablespoons Finely Chopped Fresh Parsley
FOR THE DRESSING:
2 Tablespoons Rice Vinegar
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Vegetable Oil (NOT Olive Oil, The Flavor Is Too Strong)
1/4 teaspoons Ground Cumin
1/8 teaspoons Cinnamon
Salt To Taste

1
For the salad:
2
Rinse the lentils and quinoa in a colander.
3
In a 3-quart pot, bring the 6 cups of water and salt to a boil. Add the quinoa and lentils. Cook for ten minutes, then add the orzo. Stir well, then cook for another 15 minutes until the orzo is al dente. Do not over-cook. The lentils will be slightly firm at this point, which is perfect for this salad.
4
Pour the mixture into a fine mesh colander and rinse under cool water. Drain well.
5
Put the quinoa, lentils and orzo in a large bowl. Add the tomatoes, cucumbers, pepper, cilantro and parsley and mix lightly.
6
For the dressing:
7
In a small bowl, whisk together the rice vinegar, fresh lemon juice, vegetable oil, cumin and cinnamon. Pour over the salad and toss well. Taste. Add salt as needed to correct flavor.
8
Cover salad and refrigerate for at least one hour, but longer is better. Can be stored for two days under refrigeration.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 cups Dry French Green Lentils, 1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red), 6 cups Water, and more.

Yes, Lentil, Quinoa And Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil, Quinoa And Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions