The unique little twist to this dish is that you’ll cook your lentils and quinoa together in one pot. It may sound like that’s nothing special, but once you learn this trick you’ll be turning to it time and time again – especially since it’s such a powerful, protein-packed plant duo! If I had to describe this salad succinctly, I’d say that it’s like if tabbouleh went to the gym…
A perfect, healthy and easy vegan meal that you can pack and take along with you on a busy weekday, this Lentil & Quinoa Salad is quickly going to become one of your favorites! It's done in 30 minutes and holds up in the fridge for a couple of days, so it's perfect for doing some plant-based meal prep.
Start by bringing your water and salt to a boil, and then add your lentils.
Set your timer for 10 minutes, and allow the lentils to boil away.
While your lentils cook, prepare your veggies by giving them all a nice fine chop.
After 10 minutes has passed, add your quinoa to your lentils, stir, reduce your heat to a simmer and cover. Allow to cook for 15 more minutes.
While your quinoa cooks, prepare your vinaigrette by either making your own homemade version (by whisking together the listed ingredients) or by just using your favorite store-bought version!
When your quinoa is done cooking, remove your pot from the heat, stir/fluff your quinoa and lentils, and allow to cool (for about 5 mintues) before tossing together with your veggies.
Add your cooled lentils and quinoa and dressing to your veggies and give it a good toss!
Either serve immediately (option to top with chopped nuts) or divide into containers and take this salad on-the-go. This recipe holds up great for up to two days in the fridge!
Ingredients
Directions
Start by bringing your water and salt to a boil, and then add your lentils.
Set your timer for 10 minutes, and allow the lentils to boil away.
While your lentils cook, prepare your veggies by giving them all a nice fine chop.
After 10 minutes has passed, add your quinoa to your lentils, stir, reduce your heat to a simmer and cover. Allow to cook for 15 more minutes.
While your quinoa cooks, prepare your vinaigrette by either making your own homemade version (by whisking together the listed ingredients) or by just using your favorite store-bought version!
When your quinoa is done cooking, remove your pot from the heat, stir/fluff your quinoa and lentils, and allow to cool (for about 5 mintues) before tossing together with your veggies.
Add your cooled lentils and quinoa and dressing to your veggies and give it a good toss!
Either serve immediately (option to top with chopped nuts) or divide into containers and take this salad on-the-go. This recipe holds up great for up to two days in the fridge!