Quinoa & Lentil Salad

Who says all salads require lettuce?  This is a hearty, but plant-based salad and its packed with protein from both quinoa and lentils.  This tastes great served warm or cold, and is quite filling on its own, or used in a smaller portion as a starter salad before the main meal.  This is a vegan dish that everyone will enjoy, even people who say they don’t like salad.


Quinoa & Lentil Salad
Serves 6
  • 1 cup of dry quinoa
  • 1 cup of dry lentils
  • 1 large red bell pepper
  • 1 medium yellow onion
  • 4 medium carrots
  • 4 medium celery stalks
  • 4 tbsp. extra virgin olive oil
  • 1 tbsp. turmeric
  • 1 tbsp. cumin
  • 1 tbsp. paprika
  • ½ cup fresh parsley – chopped
  • ¼ cup lemon juice
  1. Prep the quinoa:
    1. Add quinoa to 2 cups water and bring to a boil.
    2. Reduce heat to low and cook for 20 minutes, or until water is absorbed.
    3. Transfer to a large bowl
  2. Prep the lentils:
    1. Add 1 ½ cups of water and bring to a boil.
    2. Reduce heat to medium low and cook for 10-15 minutes, until lentils are tender but not mushy.
    3. Drain any excess water.
    4. Transfer to a large bowl with quinoa and mix well.
  3. Chop the pepper and onion into equal sized bites.
  4. Cut the carrots and celery into half length-wise and dice into equal sized bites.
  5. Heat olive oil in a pan over medium heat.
  6. Add peppers, onion, carrots and celery to the pan and stir until fragrant.
  7. Add in turmeric, cumin and paprika – stir until equal coverage and until veggies are tender, but still slightly crispy.
  8. Transfer veggies to large bowl with quinoa and lentil, mix well.
  9. Stir in chopped parsley and lemon juice
  10. Serve while still warm, or store in a glass container with a lid in the refrigerator and enjoy leftovers for lunch.
I have been whipping up a batch of this lentil-quinoa-veggie tastiness on Sundays so I am set with healthy lunches all week long.  Give it a shot for lunch or dinner and share your feedback via comments.
Reni Towns - Health Coach