Quinoa Lentil Salad - Vegan and Gluten-Free

Quinoa lentil salad is a quick, easy, protein-packed salad recipe. It is excellent for meal prep, lunch, and dinner.

Quinoa and Lentils

This salad is packed with plant-based proteins and vibrant flavors, making it ideal for vegetarians and vegans. It can be served as a main or side dish and is perfect for any time of the year.

Check out our most loved and popular quinoa salad, mexican quinoa salad, and quinoa with vegetables.

Ingredients

Quinoa: Red or White. You can also cook more quinoa than mentioned for any other recipes you may meal-prep.

Lentil: Canned or dried lentils both work. I have used black lentils, also known as black masoor dal.

Vegetables: cucumber, red onions, and tomatoes. Feel free to add more veggies if desired.

Herbs: Parsley or cilantro works the best.

Dressing: Make simple lemon dressing or spicy lemon garlic dressing.

Check out the recipe card for the full list of the ingredients

Step-by-step instructions

• Boil water in a pot. Wash and rinse quinoa. Add salt and quinoa and cook as per package instructions. Let this cool completely.
• If you are using canned lentils, skip this step. Otherwise, soak the lentil overnight for faster cooking. Add the soaked and drained lentil to salted 3 cups of boiling water and cook for 20 minutes until it becomes soft and cooked through completely. Drain and keep it aside. Let it cool completely.
• Meanwhile, prep all the veggies.

• Dressing 1: In a mixing bowl, add cooled quinoa and lentils, onion, cucumber, tomato, cilantro, lemon juice, and pepper and mix well until combined. This is an oil-free version of the salad.
• For dressing 2, add lemon juice, green chilies, garlic cloves, coconut oil, and cilantro to a blender and blend it to a smooth paste.
• Dressing 2: In a mixing bowl, add the quinoa, lentils, onion, cucumber, tomato, cilantro, and the dressing and toss until well combined. Serve and enjoy.

Pro Tips

• Add veggies like avocado, bell pepper, cherry tomatoes, or your favorite greens.
• Top with grilled tofu (paneer), feta cheese, or chicken.
• If using 14 oz canned lentils, rinse and drain them properly.
• This salad stays fresh in the refrigerator for 3-5 days.
• Instead of coconut oil, olive oil can be used.
• Use pecans, walnuts, or peanuts for extra crunch.
• The lentil that I have used is black masoor dal.
• You can also cook both lentils together in the same pot.

More best and easy quinoa recipes

Recipe card

Quinoa Lentil Salad - Vegan and Gluten-Free

Kushi

Quinoa lentil salad is a quick, easy, protein-packed salad recipe. It is excellent for meal prep, lunch, and dinner.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 3

Calories 330 kcal

Equipment

• ▢
  Pot

Ingredients

  

1x2x3x

• ▢ ½ cup Quinoa
• ▢ ½ cup lentil uncooked. You can even use canlentilsntil
• ▢ ½ cup Red onions chopped
• ▢ 1 cup Cucumber chopped
• ▢ ½ cup Tomato chopped
• ▢ ½ cup Cilantro or Parsley chopped
• ▢ Salt to taste

Dressing 1

• ▢ 2 to 3 tablespoon Lemon juice
• ▢ Pepper to taste

Dressing 2

• ▢ 4 tablespoon Lemon juice
• ▢ 1 to 2 Green chilies adjust to taste
• ▢ 2 Garlic cloves
• ▢ 2 tablespoon Coconut oil
• ▢ ½ cup cilantro or parsley finely chopped
• ▢ Pepper powder to taste.

Instructions

 

• Boil water in a pot. Wash and rinse quinoa. Add salt and quinoa and cook as per package instructions. Let this cool completely.
  ½ cup Quinoa, Salt to taste
• If you are using canned lentils, skip this step. Otherwise, soak the lentil overnight for faster cooking. Add the soaked and drained lentil to salted 3 cups of boiling water and cook for 20 minutes until it becomes soft and cooked through completely. Drain and keep it aside. Let it cool completely.
  ½ cup lentil
• Meanwhile, prep all the veggies.
  ½ cup Red onions, 1 cup Cucumber, ½ cup Tomato, ½ cup Cilantro or Parsley
• Dressing 1: In a mixing bowl, add cooled quinoa and lentils, onion, cucumber, tomato, cilantro, lemon juice, and pepper and mix well until combined. This is an oil-free version of the salad.
  2 to 3 tablespoon Lemon juice, Pepper to taste
• For dressing 2, add lemon juice, green chilies, garlic cloves, coconut oil, and cilantro to a blender and blend it to a smooth paste.
  4 tablespoon Lemon juice, 1 to 2 Green chilies, 2 Garlic cloves, 2 tablespoon Coconut oil, ½ cup cilantro or parsley finely chopped, Pepper powder to taste.
• Dressing 2: In a mixing bowl, add the quinoa, lentils, onion, cucumber, tomato, cilantro, and the dressing and toss until well combined. Serve and enjoy.

How to cook quinoa in an instant pot?

• Add quinoa with ¾ cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes.
• Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork. Use it in the recipe.

Video

Notes

• Add veggies like avocado, bell pepper, cherry tomatoes, or your favorite greens.
• Top with grilled tofu (paneer), feta cheese, or chicken.
• If using 14 oz canned lentils, rinse and drain them properly.
• This salad stays fresh in the refrigerator for 3-5 days.
• Instead of coconut oil, olive oil can be used.
• Use pecans, walnuts, or peanuts for extra crunch.
• The lentil that I have used is black masoor dal.
• You can also cook both lentils together in the same pot.

Nutrition

Calories: 330kcalCarbohydrates: 46gProtein: 13gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 58mgPotassium: 676mgFiber: 14gSugar: 4gVitamin A: 438IUVitamin C: 23mgCalcium: 53mgIron: 4mg

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