Spiced Lentil and Quinoa Salad
A protein-rich salad with earthy lentils, fluffy quinoa, and zesty spices, perfect for meal prep. This salad recipe (vegan, high-protein), ready in about 20 minutes, pairs brown lentils, quinoa, 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 310 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 brown lentils
- 1 cup, cooked quinoa
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1 tsp cumin
- 1/2 tsp paprika
- 3 tbsp olive oil
- 2 tbsp lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1 cup cooked brown lentils, 1 cup cooked quinoa, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion.
- Step 2: Whisk together 1 tsp cumin, 1/2 tsp paprika, 3 tbsp olive oil, and 2 tbsp lemon juice until emulsified.
- Step 3: Pour dressing over salad ingredients and toss gently until evenly coated. Chill for 30 minutes to let flavors meld.
- Step 4: Serve at room temperature or chilled. Adjust salt if needed before serving.
