Vegetarian Lentil and Quinoa Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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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.

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