Red Lentil and Quinoa Salad with Lemon Vinaigrette
A refreshing cold salad featuring earthy lentils, quinoa, and bright citrus dressing. This mediterranean-inspired salads (vegan, gluten-free) ready in about 15 minutes pairs cooked red lentils, cooked quinoa, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cooked red lentils
- 1/2 cup cooked quinoa
- 1/2 cup, diced cucumber
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/4 cup, halved cherry tomatoes
Instructions
- Step 1: In a large bowl, combine 1 cup cooked red lentils, 1/2 cup cooked quinoa, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
- Step 2: Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl.
- Step 3: Pour dressing over lentil mixture and toss gently to coat.
- Step 4: Stir in 1/4 cup halved cherry tomatoes and let sit 10 minutes for flavors to develop before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Lentil and Quinoa Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 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 Red Lentil and Quinoa Salad with Lemon Vinaigrette?
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 cooked red lentils from drying out.
Can I substitute ingredients in Red Lentil and Quinoa Salad with Lemon Vinaigrette?
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 Red Lentil and Quinoa Salad with Lemon Vinaigrette 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 Red Lentil and Quinoa Salad with Lemon Vinaigrette vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
