Gluten-Free Vegan Lentil and Quinoa Salad with Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A refreshing, protein-packed salad combining earthy lentils and fluffy quinoa with crunchy vegetables and a bright citrus vinaigrette. This vegan (gluten free) ready in about 40 minutes pairs dry green lentils, quinoa, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup rinsed dry green lentils
• 1 cup rinsed quinoa
• 1 large, peeled and diced carrot
• 1 medium, diced cucumber
• 1 small, diced red bell pepper
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed green lentils with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: Meanwhile, in another saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a large mixing bowl, combine the cooked lentils, cooked quinoa, 1 diced large carrot, 1 diced medium cucumber, 1 small diced red bell pepper, and 1/4 cup chopped fresh parsley.
4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tsp maple syrup, 1 tsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour the citrus dressing over the lentil and quinoa mixture and toss gently to coat evenly. Chill for at least 30 minutes before serving to blend flavors.