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Quinoa Lentil Salad with Lemon Vinaigrette - Square Recipe Preview Image

Quinoa Lentil Salad with Lemon Vinaigrette

This tasty, detox Quinoa Lentil Salad with Lemon Vinaigrette is packed with fiber, protein, and lots of healthy goodness – a real treat for lunch or dinner!

Categories Clean, Detox, gluten free, Healthy, Salad, Vegetarian
Difficulty Easy
Keyword lentil salad, lentil salad recipes, quinoa lentil salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 425 kcal
Author Lacey Baier

Ingredients

For the Quinoa Lentil Salad

  • 1/2 cup cooked quinoa*
  • 1/2 cup cooked lentils**
  • 1/4 cup kale, packed
  • 1/4 cup cooked garbanzo beans, drained and rinsed
  • 1/4 cup cucumber, peeled and diced
  • 1/4 cup carrot, 1/2 carrot, diced
  • 1/4 cup grape tomatoes, quartered
  • 1 tbsp red onion, finely diced
  • 1/2 tbsp raw sunflower seeds

For the Lemon Vinaigrette

  • 1/2 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp raw honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 3 tbsp olive oil

Instructions

  1. If cooking the quinoa and lentils, see notes below for how to cook.

  2. To prep the kale, remove the leaves from the spine and then break the kale into bite size pieces. Toss the kale with a little olive oil and rub all over the kale, massaging it until the kale reduces in volume and becomes less stiff. (This makes a huge difference in the texture of the kale.)
  3. To make the lemon vinaigrette, combine the freshly squeezed lemon juice, lemon zest, raw honey, dijon mustard, sea salt, ground black pepper, and olive oil in a small mixing bowl, and whisk together until well combined.
  4. To assemble the salad, combine the cooked quinoa, cooked lentils, kale, garbanzo beans, diced cucumber, diced carrot, quartered grape tomatoes, finely diced red onion, and raw sunflower seeds in a large mixing bowl. Toss to combine.
  5. Drizzle over a few tablespoons of the lemon vinaigrette, and toss once more.
  6. For garnish, sprinkle a few more sunflower seeds over the top.

Recipe Video

Recipe Notes

*To cook the quinoa, combine 1 cup uncooked quinoa with 2 cups water, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
**To cook the lentils, combine 1 cup dry lentils with 3 cups water, bring to boil, then simmer, covered for 30 minutes until tender. Once they’re cooked drain and set aside to cool.
***Cook time does not include cooked lentils or quinoa. Add 35 minutes if cooking.

Nutrition Facts
Quinoa Lentil Salad with Lemon Vinaigrette
Amount Per Serving (1.25 cups)
Calories 425 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 3.3g17%
Cholesterol 24.2mg8%
Sodium 136.5mg6%
Carbohydrates 41.2g14%
Fiber 6.1g24%
Sugar 7.1g8%
Protein 15.8g32%
* Percent Daily Values are based on a 2000 calorie diet.