Quinoa & Lentil Salad

A fresh quinoa salad with lentils, veggies, and an easy dressing. Perfect for a side dish or an easy lunch.

Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Savannah


for the salad

  • 1 cup dry lentils I used green.
  • 1 cup dry quinoa I used tri-color.
  • 1 cucumber diced
  • 10 ounces cherry tomatoes quartered
  • fresh parsley to garnish

for the dressing

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp salt


  1. Cook quinoa and lentils according to package instructions. If you don't have that option, follow these: For lentils, add lentils to a pot with 2.5 cups water. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Remove from heat, and drain excess water.  For quinoa, add the quinoa to a pot with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest 5 minutes before fluffing with a fork.
  2. Chill cooked quinoa and lentils in the fridge for 1-2 hours. Meanwhile, you can prepare the dressing. Add all dressing ingredients to a small jar and whisk with a fork until combined.
  3. Combine quinoa, lentils, tomatoes, and cucumbers. Stir in dressing to taste. I added about 2/3 of the dressing (about 1/2 cup) and saved the rest in a jar (refrigerated) to add to each serving as preferred. Top with parsley and serve cold.