Protein-Rich Quinoa Lentil Salad Recipe

Name: Protein-Rich Quinoa Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Dry Brown Or Green Lentils; 3-1/2 cups Water, Divided; 1/2 cups Quinoa; FOR THE VINAIGRETTE:; 1/2 teaspoons Dijon/whole Grain Mustard; 1 teaspoon Tahini; 2 Tablespoons Red Wine Vinegar; 1/4 cups Extra Virgin Olive Oil; 1/4 teaspoons Garlic Powder; 1 Lime, Zested; Salt And Freshly Ground Black Pepper; For Assembling The Salad; 1/4 cups Chopped Red Onions; 1/4 cups Pumpkin Seeds (toasting Suggested); 1 Tablespoon Chopped Fresh Cilantro Leaves

Servings: persons

1/2 cups Dry Brown Or Green Lentils
3-1/2 cups Water, Divided
1/2 cups Quinoa
FOR THE VINAIGRETTE:
1/2 teaspoons Dijon/whole Grain Mustard
1 teaspoon Tahini
2 Tablespoons Red Wine Vinegar
1/4 cups Extra Virgin Olive Oil
1/4 teaspoons Garlic Powder
1 Lime, Zested
Salt And Freshly Ground Black Pepper
For Assembling The Salad
1/4 cups Chopped Red Onions
1/4 cups Pumpkin Seeds (toasting Suggested)
1 Tablespoon Chopped Fresh Cilantro Leaves

1
Rinse and drain lentils. Set a saucepan on high heat and add lentils with 2 cups of water and a pinch of salt. Cover and bring to boil. Simmer until lentils are tender but not mushy, about 30 minutes.
2
Rinse quinoa in cold water using a sieve. In a large glass bowl with a lid, add rinsed quinoa, a pinch of salt and remaining 1 1/2 cups water. Cover and microwave on high for 12 minutes.
3
Chop and prep all the other ingredients.
4
In a small Mason jar, add all the vinaigrette ingredients and shake until emulsified.
5
Once quinoa is cooked, let it sit for 2-3 minutes and then fluff with a fork. Once lentils are cooked, drain and add to a big mixing bowl.
6
To assemble the salad, in the bowl with lentils, mix quinoa, chopped onions, pumpkin seeds and chopped cilantro. Top the salad with the dressing, toss to coat, give a taste check and serve.
7
Notes:
8
Feel free to add finely chopped red bell peppers for crunch and color.
9
Instead of pumpkin seeds, you can add almonds or walnuts. I tend to use more pumpkin seeds because for nut allergies in our family.
10
Store leftover salad in the refrigerator for 2-3 days and enjoy chilled.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/2 cups Dry Brown Or Green Lentils, 3-1/2 cups Water, Divided, 1/2 cups Quinoa, FOR THE VINAIGRETTE:, and more.

Yes, Protein-Rich Quinoa Lentil Salad falls under the Salads 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.

Protein-Rich Quinoa Lentil Salad

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