Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette
A protein-packed salad combining earthy lentils and fluffy quinoa, tossed in a bright citrus dressing with fresh herbs. This mediterranean-inspired vegetarian ready in about 45 minutes pairs (200 g) dry green lentils, (170 g) quinoa, rinsed, (960 ml) water 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 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.
Ingredients
- 1 cup (200 g) dry green lentils
- 1 cup (170 g) quinoa, rinsed
- 4 cups (960 ml) water
- 3 tbsp extra virgin olive oil
- 1/4 cup (60 ml) fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup red onion, finely diced
- 1/3 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 cup (150 g) cherry tomatoes, halved
Instructions
- Step 1: In a medium saucepan, add 1 cup dry green lentils and 2 cups water. Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and set aside.
- Step 2: In a separate pot, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: In a large mixing bowl, combine the cooked lentils, quinoa, 1/4 cup finely diced red onion, 1/3 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 1 cup halved cherry tomatoes.
- Step 5: Pour the citrus vinaigrette over the salad and toss gently to combine. Adjust seasoning with more salt or lemon juice if desired.
- Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette?
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 (200 g) dry green lentils from drying out.
Can I substitute ingredients in Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette?
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 Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my kids and they loved the citrus dressing.
- ★★★★☆
Loved it! Perfect for lunch.
- ★★★★☆
Refreshing and healthy, my go-to for meal prep.
