Concealed Spice Lentil and Quinoa Salad with Citrus Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining protein-rich lentils and quinoa with hidden layers of warm spices and bright citrus dressing for a refreshing yet hearty dish. This middle eastern-inspired salads (vegetarian, gluten free) ready in about 35 minutes blends dry green lentils, rinsed quinoa, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Middle Eastern cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup dry green lentils with 3 cups water and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until lentils are tender but hold shape. Drain and set aside.
  2. Step 2: In a separate pot, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes until quinoa is fluffy and water absorbed. Fluff with a fork.
  3. Step 3: While the lentils and quinoa cook, whisk together 3 tbsp olive oil, 1/4 cup fresh orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp paprika until emulsified and fragrant.
  4. Step 4: In a large bowl, combine cooked lentils, cooked quinoa, 1/2 cup chopped fresh parsley, and 1 small finely diced red onion. Pour the citrus-spice dressing over the salad and toss thoroughly.
  5. Step 5: Season the salad with 1 1/2 tsp salt and 1 tsp black pepper, mixing again. Chill in the refrigerator for 30 minutes to allow flavors to meld before serving.

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Frequently asked questions

How long does Concealed Spice Lentil and Quinoa Salad with Citrus Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Concealed Spice Lentil and Quinoa Salad with Citrus Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Concealed Spice Lentil and Quinoa Salad with Citrus Dressing?

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 Concealed Spice Lentil and Quinoa Salad with Citrus Dressing 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 Concealed Spice Lentil and Quinoa Salad with Citrus Dressing vegetarian?

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

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