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quinoa lentil salad in a plate on white surface with blue and white checkered tablecloth
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5 from 4 votes

Quinoa Lentil Salad

Quinoa lentil salad is a great option for meal prep. It's an easy and nutritious vegetarian and gluten-free salad that you can enjoy for lunch or dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Gluten Free, kale salad, lentil salad, quinoa lentil salad, quinoa salad, Vegetarian
Servings: 6
Author: Alena Kharlamenko, MS, RD

Ingredients

  • ½ cup dry quinoa (about 1½ cups cooked quinoa)
  • cup dry green lentils (about 1½ cups cooked lentils)
  • 6 cups chopped kale stems removed
  • 1 cup chopped bell pepper (1 medium)
  • 2 ounces crumbled feta
  • 2 tablespoons dried cherries

Honey Dijon Vinaigrette

  • 2 tablespoons apple cider vinegar
  • ½ tablespoon finely diced shallot
  • 2 tablespoons olive oil
  • 2 teaspoon honey or maple syrup
  • 1 teaspoon finely chopped parsley
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
  • teaspoon black pepper

Instructions

  • Cook quinoa: Rinse quinoa in a fine mesh strainer under running water. Combine quinoa and 1 cup of water in a medium pot. Cook on medium heat until it comes to a boil, then reduce heat to simmer. Cook uncovered for 10-15 minutes, or until the liquid is completely absorbed. Turn off the heat and cover the pot with a lid for 5 minutes. Fluff with a fork and let cool.
  • Cook lentils: Rinse lentils in a fine mesh strainer under running water. Combine lentils and 2 cups of water in a medium pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 18-20 minutes. Drain the water and let the lentils cool while you prepare the rest of the recipe.
  • Make the dressing: In a small bowl, combine shallots and apple cider vinegar. Let sit for 10-15 minutes. Then, add in olive oil, honey, chopped parsley, dijon mustard, salt and pepper. Whisk together.
  • Massage kale: In a large mixing bowl, add chopped kale and about 1 tablespoon of the vinaigrette. Massage the kale with your hands for 2-3 minutes or until it is tender and soft.
  • Assemble the salad: To the bowl, add quinoa, lentils, bell pepper, feta cheese, and dried cherries. Mix in the dressing and mix well to combine. Season with more salt and pepper if needed. Serve and enjoy!