Lentil Quinoa Salad

"I saw this recipe on the Food Network and decided to give it a try. I have been trying to find oher ways to use lentils other than soup and hae been wanting to try quinoa. This recipe is a great addition to any meal, providing extra protein and whole grain!"
photo by muddydog photo by muddydog
photo by muddydog
photo by averybird photo by averybird
Ready In:




  • Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
  • Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
  • In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
  • To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

Questions & Replies

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  1. This recipe is lovely and easy to make. The quinoa and lentils pair well together and the lime zest gives this salad a fresh and flavorful taste. I would make this again. It was a little soggy at the bottom and that might have been because of the quinoa escaping through a hole in the microwavable lid, means I used a little less than prescribed. But I could easily hold up on some of the dressing next time.
  2. One of my favorite easy go to salads. Super easy to make and a great make-ahead dish for taking to a picnic. I like it best after it has rested overnight
  3. Excellent salad. Lentils go surprisingly well with quinoa. Canola oil is a good idea actually, but olive oil works too. Make sure to double or triple the amounts or it's just too much work. I finished the whole thing at once and even added way more quinoa as suggested. Probably twice the amount or so. Thanks for sharing. Will be making it again.
  4. This is a delicious salad. I tweaked the recipe a little for my own taste. Used 2/3 c quinoa and only 1/3c lentils. Increased the red wine vinegar to 1/4 cup, used olive oil instead of canola and used chopped parsley instead of cilantro. Also jazzed it up with a peeled/diced cucumber, diced red bell pepper & a shredded carrot. It tastes best after it sits for a day!
  5. This salad was really delicious and a great way for a vegetarian to get protein. I added one stalk of celery for crunch and about 2 T. fresh lemon juice. I also used lemon zest instead of lime since that is what I had on hand.



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