Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette

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

A nutrient-packed salad combining high-fiber lentils and quinoa tossed in a bright citrus dressing for a refreshing, healthy meal. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs dry green lentils, quinoa, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 320 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 pot, combine lentils with 2 cups water and bring to boil, then reduce heat and simmer uncovered for 20 minutes until tender but not mushy, draining excess liquid if any.
  2. Step 2: In a separate small pot, bring 1 cup water to boil, add quinoa, cover, reduce heat to low, and cook 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  3. Step 3: In a large bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp orange zest, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified and fragrant.
  4. Step 4: Add cooked lentils and quinoa to the dressing along with 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 1/2 cup finely diced red bell pepper. Toss gently until all ingredients are evenly coated and vibrant.
  5. Step 5: Let the salad rest at room temperature for 10 minutes to allow flavors to meld, then serve chilled or at room temperature.

Frequently asked questions

How long does Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette take to make?

Total time is about 50 minutes (15 min prep + 35 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 Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette?

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 Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette?

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 Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette 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 Fiber-Rich Lentil and Quinoa Salad with Citrus Vinaigrette vegetarian?

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

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