Sophisticated Quinoa and Lentil Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A nutrient-dense salad blending quinoa, spiced lentils, and a tahini-cumin dressing, with pomegranate seeds for a touch of sweetness. This mediterranean-inspired salads ready in about 75 minutes pairs rinsed quinoa, cooked lentils, tahini 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 240 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, rinsed quinoa
• 1 cup, cooked lentils
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/4 cup pomegranate seeds
• 2 tbsp, chopped chives

Instructions

1. Step 1: In a pot, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Step 2: In a medium pot, cook 1 cup lentils in 3 cups water for 20-25 minutes until tender. Drain and let cool.
3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: In a large bowl, combine the quinoa, lentils, 1/4 cup pomegranate seeds, and 2 tbsp chopped chives. Pour the tahini dressing over the salad and toss gently to coat. Garnish with remaining pomegranate seeds before serving.