Spiced Lentil and Quinoa Salad

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

A vibrant, protein-packed salad using half a cup each of lentils and quinoa, tossed in a zesty cumin-lime dressing. This mediterranean-inspired vegan (gluten free) ready in about 30 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 220 calories and feeds 3, 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: 20 min Serves 3 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup dry green lentils and 1/2 cup quinoa separately under cold water. In a medium pot, combine lentils with 1 cup water and bring to a boil. Reduce heat to simmer and cook for 15 minutes until tender but not mushy. Drain any excess water.
  2. Step 2: In another pot, combine quinoa with 1 cup water, bring to a boil, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  3. Step 3: In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Add cooked lentils and quinoa to the dressing, then fold in 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
  5. Step 5: Toss gently until all ingredients are evenly coated with the dressing. Chill for 30 minutes before serving for flavors to meld.

Frequently asked questions

How long does Spiced Lentil and Quinoa Salad take to make?

Total time is about 30 minutes (10 min prep + 20 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 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 dry green lentils from drying out.

Can I substitute ingredients in 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 Spiced Lentil and Quinoa Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spiced Lentil and Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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