Behavioral Health-Inspired Lentil and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing lentil and quinoa salad tossed in a bright citrus vinaigrette, designed to support mental wellness with wholesome ingredients. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs dry green lentils, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry green lentils and 1/2 cup quinoa separately under cold water. In a medium saucepan, combine the lentils with 2 cups water and bring to a boil. Reduce heat and simmer for 20 minutes until tender but not mushy. Drain and set aside.
  2. Step 2: In another saucepan, bring 1 cup water to a boil. Add the quinoa, cover, and simmer on low for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool.
  3. Step 3: In a large mixing bowl, combine the cooked lentils and quinoa with 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, and 1/4 cup chopped fresh parsley.
  4. Step 4: In a small bowl, whisk together 1/3 cup fresh orange juice, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  5. Step 5: Pour the citrus vinaigrette over the salad and toss gently to combine. Chill for 20 minutes before serving to allow flavors to meld.

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