Octonary Spiced Lentil and Quinoa Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A nutrient-packed salad blending eight spices for depth and warmth, with tender lentils and fluffy quinoa tossed in a citrus vinaigrette. This Mediterranean-inspired summer cookout recipe, 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 230 calories and feeds 6, 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 dry green lentils
• 1 cup, rinsed quinoa
• 3 cups water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp smoked paprika
• 1/4 tsp ground cardamom
• 1/2 tsp ground black pepper
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 small, finely diced red onion
• 1/2 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 1 1/2 tsp salt

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Instructions

1. Step 1: Rinse 1 cup dry green lentils and place in a medium saucepan with 2 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-22 minutes until lentils are tender but not mushy; drain any 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 on low for 15 minutes until water is absorbed and quinoa is fluffy; fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1/2 tsp smoked paprika, 1/4 tsp ground cardamom, 1/2 tsp ground black pepper, and 1 1/2 tsp salt until well combined and fragrant.
4. Step 4: In a large bowl, combine cooked lentils, cooked quinoa, 1 small finely diced red onion, 1/2 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
5. Step 5: Pour the spiced lemon vinaigrette over the lentil and quinoa mixture; toss gently to coat evenly.
6. Step 6: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.