Northbound Herb-Infused Lentil and Quinoa Salad

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

A vibrant, protein-packed lentil and quinoa salad tossed with fresh herbs and a zesty lemon dressing, inspired by northern freshness and greenery. This mediterranean-inspired healthy bowls (mediterranean, vegetarian) ready in about 40 minutes pairs dry green lentils, quinoa, rinsed, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup dry green lentils with 2 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain excess water.
  2. Step 2: In a separate saucepan, combine 1 cup rinsed quinoa with 1 cup water. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed. Fluff quinoa with a fork and let cool.
  3. Step 3: In a large bowl, combine cooked lentils and quinoa with 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 2 tbsp chopped fresh dill.
  4. Step 4: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the lentil-quinoa mixture and toss gently to combine. Chill for 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Northbound Herb-Infused Lentil and Quinoa Salad take to make?

Total time is about 40 minutes (10 min prep + 30 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 Northbound Herb-Infused 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 dry green lentils from drying out.

Can I substitute ingredients in Northbound Herb-Infused 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 Northbound Herb-Infused 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 Northbound Herb-Infused 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.

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