Cinnamon-Spiced Lentil and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome, plant-based salad combining protein-rich lentils and quinoa, lightly infused with cinnamon for natural blood sugar control. This mediterranean-inspired vegan (gluten free, low fat) ready in about 35 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 a quick salad or grain on the side. 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dry green lentils and 1 cup quinoa under cold water until water runs clear. Combine both with 4 cups water in a medium saucepan, add 1 tsp ground cinnamon, and bring to a boil over high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 20 minutes until lentils and quinoa are tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
  3. Step 3: Meanwhile, in a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
  4. Step 4: Fluff the lentil and quinoa mixture with a fork and transfer it to the bowl with the dressing. Add 1/4 cup chopped fresh parsley, 1 cup diced cucumber, and 1/2 cup diced red bell pepper; gently toss to combine.
  5. Step 5: Taste and adjust seasoning with additional salt or lemon juice if desired. Serve slightly warm or chilled.

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Frequently asked questions

How long does Cinnamon-Spiced Lentil and Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Spiced Lentil and Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.

Can I substitute ingredients in Cinnamon-Spiced Lentil and Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Lentil and Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Spiced Lentil and Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free, low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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