Mediterranean Lentil and Quinoa Salad with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty and vibrant salad featuring protein-rich lentils and quinoa, tossed with crisp vegetables and a creamy lemon-tahini dressing. This mediterranean-inspired vegan ready in about 45 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 320 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.

Ingredients

• 3/4 cup dry green lentils
• 1/2 cup quinoa
• 2 1/2 cups (for cooking lentils and quinoa) water
• 1 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1 small, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 minced garlic clove
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2-3 tbsp (to thin dressing) water

Instructions

1. Step 1: Rinse 3/4 cup dry green lentils and 1/2 cup quinoa separately under cold water. In a medium saucepan, bring 2 1/2 cups water to a boil. Add lentils first, simmer for 15 minutes, then add quinoa and cook together for another 15 minutes until both are tender but not mushy. Drain any excess water and let cool.
2. Step 2: In a large bowl, combine the cooled lentils and quinoa with 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 2 to 3 tbsp water gradually until the dressing reaches a creamy, pourable consistency.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill for 30 minutes before serving to allow flavors to meld.