Mountain Herb-Spiced Lentil and Quinoa Salad
A hearty and fresh salad combining lentils and quinoa with mountain herbs, perfect for a healthful and satisfying vegetarian meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs 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
- 1 cup, rinsed green lentils
- 1 cup, rinsed quinoa
- 3 cups water
- 1/2 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 2 tbsp, chopped fresh chives
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup diced cucumber
- 1 cup, halved cherry tomatoes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 cup green lentils and 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are tender but not mushy; drain any excess water.
- Step 2: In another saucepan, combine 1 cup quinoa with 1 cup water, bring to a boil, then cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 3: In a large mixing bowl, combine cooked lentils, cooked quinoa, 1 cup diced cucumber, and 1 cup halved cherry tomatoes.
- Step 4: Add 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 2 tbsp chopped fresh chives.
- Step 5: Whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour dressing over the salad and toss gently to combine.
- Step 6: Let the salad rest at room temperature for at least 15 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Mountain Herb-Spiced Lentil and Quinoa Salad take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mountain Herb-Spiced Lentil and Quinoa Salad?
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 green lentils from drying out.
Can I substitute ingredients in Mountain Herb-Spiced Lentil and Quinoa Salad?
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 Mountain Herb-Spiced Lentil and Quinoa Salad 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 Mountain Herb-Spiced Lentil and Quinoa Salad 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.
