Quinoa Lentil Salad

I can't get over how tasty this quinoa lentil salad is! This delicious dish combines fresh veggies, fluffy quinoa, and protein-packed lentils with a light lemon dressing and toasted almonds.

Course Salad

Cuisine American, Vegetarian

Keyword Quinoa Lentil Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 359kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

⅓ cup sliced almonds or roasted sunflower seeds
½ cup dry quinoa
¾ cup water
14 oz canned lentils (1 can)
2 cups finely chopped kale
2 roma tomatoes
½ shredded carrots
⅓ cup finely diced red onion
salt and pepper to taste

LEMON DRESSING

2 lemons (juiced) and approx. 1 tsp zest
2 cloves fresh garlic (peeled, smashed, and minced)
⅓ cup avocado oil or extra virgin olive oil
1 ½ TBSP white wine vinegar or red wine vinegar
1 tsp dijon mustard
½ tsp sea salt
¼-½ tsp dried oregano leaves to taste
¼ tsp black pepper

Instructions

TOAST THE ALMONDS

Toasting the nuts adds extra crunch and flavor! Skip this step if using roasted sunflower seeds.
Heat the small pot or saucepan you plan on cooking the quinoa in on medium and add the sliced almonds. Toast until browned and fragrant, stirring occasionally. (approx 2-5 minutes)Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.

COOK THE QUINOA

Rinse and drain ½ cup quinoa using a mesh strainer/sieve. Bring the pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
Next add ¾ cup water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.

SALAD TIME!

While the quinoa cooks, prep remaining salad ingredients.
In a lidded mason jar, combine dressing ingredients. For the lemon, start with the juice from both lemons and add ½ tsp lemon zest. Set aside remaining zest to add desired amount at the end after taste testing. Shake well and set aside.
Drain and rinse lentils. Set aside.
Wash kale, remove the center stems, and chop the leaves into small bite-size pieces. Add to the bowl and drizzle with a spoonful or two of the dressing. Lightly rub the dressing into the leaves to tenderize and flavor the kale.
Chopping the vegetables in to small pieces will help you get a little bit of everything in each bite! Finely dice red onion and tomatoes. Add to salad bowl along with shredded carrots and lentils. Add approx. HALF the dressing and mix well.
Once quinoa is ready, add to the salad bowl and stir to coat. Taste and add any additional salt and pepper desired. Before serving, add any additional dressing desired. Top with toasted almonds and enjoy!
Any leftover dressing will keep up to 4 days in the fridge. I love saving a bowl of this salad for lunch the next day! Store leftovers in an airtight container in the fridge for 1-3 days. For extra crunch, add additional toasted almonds just before serving.

Notes

This recipe will yield 4 side salads or 2 large meal-sized servings.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy!

Nutrition