Print Options:

Easy Vegan Lentil and Quinoa Salad

Yields1 ServingCook Time30 minsTotal Time30 mins

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.

A bowl filled with lentil and quinoa salad

 1 part green lentils (ex 1/2 cup)
 ½ part quinoa (ex. 1/4 cup)
 2 parts water (ex. 2 cups)
 salt to taste (I use 1 tsp. for every 2 cups of water)
 3 cups raw veggies, chopped (cucumber, tomato, red onion, bell pepper, carrot, jicama, cilantro, parsley, kale etc!)
 vinaigrette to taste (I like to do homemade *see below* but store-bought works fine!)
 chopped nuts to top (roasted or slivered almonds, pine nuts, pistachios, etc...)
Homemade Vinaigrette (store-bought works just fine too!)
 1 part extra virgin olive oil
 ½ part red wine vinegar
 ½ part fresh lemon juice
 salt & pepper to taste
 dried oregano to taste
1

Start by bringing your water and salt to a boil, and then add your lentils.

2

Set your timer for 10 minutes, and allow the lentils to boil away.

3

While your lentils cook, prepare your veggies by giving them all a nice fine chop.

4

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.

5

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!

6

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.

7

Add your cooled lentils and quinoa and dressing to your veggies and give it a good toss!

8

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!