Spiced Lentil and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A protein-rich salad with earthy lentils, fluffy quinoa, and zesty spices, perfect for meal prep. This general-inspired salads (vegan, high-protein) ready in about 20 minutes pairs cooked brown lentils, cooked quinoa, medium, 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 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

Instructions

1. 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.
2. Step 2: Whisk together 1 tsp cumin, 1/2 tsp paprika, 3 tbsp olive oil, and 2 tbsp lemon juice until emulsified.
3. Step 3: Pour dressing over salad ingredients and toss gently until evenly coated. Chill for 30 minutes to let flavors meld.
4. Step 4: Serve at room temperature or chilled. Adjust salt if needed before serving.