Ternary Layered Vegan Lentil and Quinoa Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant vegan salad combining lentils, quinoa, and fresh vegetables in three distinct layers for a nutritious and colorful meal. This Fourth of July recipe (vegan, gluten free), ready in about 40 minutes, pairs dry green lentils, dry quinoa, rinsed, water for cooking lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3/4 cup dry green lentils
• 3/4 cup dry quinoa, rinsed
• 2 cups water for cooking lentils
• 1 1/4 cups water for cooking quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup dry green lentils under cold water. In a medium saucepan, combine lentils with 2 cups water and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 20-22 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. Step 2: In a separate small saucepan, bring 1 1/4 cups water to a boil. Add the rinsed 3/4 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork; allow to cool.
3. Step 3: In a large bowl, whisk together 3 tbsp fresh lemon juice, 4 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper until emulsified.
4. Step 4: Gently fold the cooled lentils, quinoa, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 cup diced red bell pepper, and 1/4 cup chopped fresh parsley into the dressing until well combined. Chill for 30 minutes before serving to let flavors meld.