Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A protein-packed salad combining earthy lentils and fluffy quinoa, tossed in a bright citrus dressing with fresh herbs. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs dry green lentils, quinoa, rinsed, 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. 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 (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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Pour the citrus vinaigrette over the salad and toss gently to combine. Adjust seasoning with more salt or lemon juice if desired.
6. Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.