Quinoa and Lentil Salad

Quinoa and Lentil Salad

10 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
zoeDisco
Recipe by  zoeDisco

“A salad made with a superfood! It's light, fresh, and packed with flavor. Not to mention, it's easy to make. You can sub honey for the agave nectar.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.
  2. Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.
  3. Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.

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Reviews (10)

Rate This Recipe
Trishkie
12

Trishkie

This was tasty but a bit bland for our taste. I will make it again but add more things that will add more flavor - but no doubt add more fat and/or sodium. Next time will add more veggies and possibly feta cheese or sliced green or black olives (big sodium hit, no doubt). The cucumber doesn't add much flavor so likely won't increase that but possibly more green onion and maybe try different herbs. This was my first taste of quinoa so wasn't sure what to expect other than knowing how good it is for you. It has a very light texture once cooked and nutty flavor. I was sold when I learned it can be cooked in a rice cooker (1 part quinoa to 2 parts water), which is how I cooked it for this recipe. Thanks zoeDisco for introducing me to quinoa!

Heidi.S
11

Heidi.S

I have made this 2 times. The first time I made the recipe I doubled the dressing and it was good. The second time I quadrupled the dressing and it was great! Had much more flavor, while still not being soaked in dressing.

mrs. kosmos
11

mrs. kosmos

As written, only 2 stars. But one tiny change takes it to 3: use chicken broth instead of water for both the quinoa and lentils. Makes a world of difference in flavor. This is a fantastic base recipe that you can tailor to fit your tastes, bringing it up to 4 stars with little effort. I chose to use balsamic instead of rice vinegar and upped the quantity a tad, and added a little garlic powder, onion powder, red pepper and cheese. Great way to use up leftover veggies.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 57.3 g
  • 18%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Quinoa Vegetable Salad

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Summer Lentil Salad