High-Protein Spiced Lentil and Quinoa Salad

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 salad combining earthy lentils and fluffy quinoa with warming spices and fresh herbs for a balanced high-protein meal. This Mediterranean-inspired high-protein recipe (vegetarian), ready in about 30 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 3, 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: 20 min Serves 3 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup dry green lentils and 1/2 cup quinoa thoroughly under cold water.
  2. Step 2: In a medium saucepan, combine rinsed lentils, rinsed quinoa, and 2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes until both are tender and water is absorbed. Remove from heat and let cool slightly.
  3. Step 3: While the grains cook, finely dice 1 medium red bell pepper and chop 1/4 cup fresh parsley.
  4. Step 4: In a large bowl, combine the cooked lentils and quinoa with 1 tsp cumin powder, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp lemon juice, and 2 tbsp olive oil. Toss well to evenly coat.
  5. Step 5: Fold in diced red bell pepper and chopped parsley, then refrigerate for 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

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