Make-Ahead Quinoa Lentil Salad with Lemon Dressing
A quinoa lentil salad hits all the marks: it’s filling, packed with plant protein, and tastes even better the next day.
Fresh lemon, herbs, and crunchy vegetables keep it bright, while the lentils and quinoa give it enough substance to be a meal on its own.
Why This Quinoa Lentil Salad Stays in My Meal Rotation
This salad just works for real-life weekdays. The lentils and quinoa soak up the lemon dressing without getting mushy, so you can make a big batch and eat from it for days.
Every forkful is a mix of soft grains, tender lentils, crisp cucumber, and a pop of fresh herbs. It’s not fussy, and you won’t need a side dish unless you want one.
Ingredients
- 1 cup quinoa, rinsed: white or tricolor quinoa both work well here.
- 1 cup brown lentils: they hold their shape the best.
- 1 English cucumber: no need to peel.
- 1 red bell pepper: any color works, red gives a nice sweetness.
- ½ red onion: mellow and crunchy.
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 3 tablespoons extra-virgin olive oil: for the dressing.
- Juice of 1 lemon: (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- Salt and black pepper
Variations / Substitutions
- Swap the herbs: dill, basil, or chives all work instead of parsley and mint.
- Add creaminess: crumbled feta or diced avocado are great if you want something richer.
- Use a different grain: farro or barley make a nuttier, chewier version.
- Spice it up: stir in ½ teaspoon ground cumin with the dressing for a warm note.
If you like this one, you’ll probably enjoy my Mediterranean Quinoa Salad.
How to Make Quinoa Lentil Salad
Step 1: Simmer the Lentils
Rinse 1 cup brown lentils and put them in a medium saucepan. Add enough water to cover the lentils by about 2 inches and bring it to a boil over high heat. Once boiling, lower the heat so the water simmers gently and cook for 20 to 25 minutes.
The lentils should be soft when you bite one but still hold their shape with no mushiness. Drain them, let them cool for a few minutes, and set aside.
Step 2: Cook the Quinoa
While the lentils simmer, combine 1 cup quinoa with 1 ¾ cups water in a small pot. Bring it to a boil, then cover, reduce the heat to low, and cook for 15 minutes. Take the pot off the heat and let it sit covered for 5 more minutes.
The quinoa is ready when all the water is absorbed and you see little spiral germ rings. Fluff it with a fork and let it cool a bit.
Step 3: Chop the Vegetables and Herbs
Dice the cucumber, red bell pepper, and ½ red onion into small, even pieces. Finely chop the parsley and mint.
Cut everything to a similar size so each bite gets a balanced mix. Toss the chopped veggies and herbs into a large mixing bowl.
Step 4: Toss and Serve
Add the cooked lentils and quinoa to the bowl with the vegetables. In a small jar, whisk together the 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, and a pinch each of salt and pepper. Pour the dressing over the salad and toss gently until everything is coated.
Taste a forkful and add more salt or lemon if you like. Serve it right away or chill for 30 minutes to let the flavors come together.
Tips for the Best Quinoa Lentil Salad
- Rinse the quinoa: no matter what the package says; it keeps the grains from tasting bitter.
- Check lentils a minute early — every batch softens differently, and mushy lentils make the salad heavy.
- Let the quinoa and lentils cool down a bit: before mixing so the herbs don’t wilt too fast.
- Taste the dressing before you pour it; some lemons are tarter than others, so adjust the sharpness with a pinch of sugar or an extra slick of oil.
Storing and Meal Prep
Refrigerate the salad in an airtight container for up to 4 days. It stays fresh and the texture holds nicely because the lentils don’t break down in the dressing.
What to Serve With Quinoa Lentil Salad
This salad makes a meal on its own, but it also pairs well with grilled chicken thighs or a piece of salmon for more protein. A side of warm pita and a dollop of tzatziki turns it into a more complete spread.
Frequently Asked Questions
Can I use red lentils?
No. Red lentils cook to a soft mush, so the salad will turn pasty. Stick with brown or green lentils.
Is this salad gluten-free?
Yes, both quinoa and lentils are naturally gluten-free. Just double-check that your mustard doesn’t contain any added gluten fillers.
What if I only have canned lentils?
Rinse a 15-ounce can of lentils well and skip the simmer step. You’ll lose a little of the earthy depth but save about 20 minutes.
Quinoa Lentil Salad Recipe
Ingredients
Method
- Rinse the lentils, cover with water, boil, then simmer for 20 to 25 minutes until tender. Drain and cool.
- While the lentils cook, combine quinoa and 1 ¾ cups water in a pot, boil, cover, and cook on low for 15 minutes. Let steam 5 minutes, then fluff.
- Dice the cucumber, bell pepper, and onion; finely chop the parsley and mint. Add all to a large bowl.
- Add the lentils and quinoa to the bowl. Whisk the olive oil, lemon juice, mustard, salt, and pepper together, pour over the salad, and toss well. Serve or chill.
