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Quinoa and Lentil Salad place in a bowl

Quinoa Lentil Salad Recipe

Detox Quinoa Lentil Salad with Lemon Vinaigrette Dressing: Packed with plant-based protein, mint, and feta this vegetarian and gluten-free salad recipe is perfect as a side dish or for meal prep. 
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 376kcal


For The Lentil Quinoa Salad

  • 1 cup raw white red or tricolor quinoa (rinsed and drained)
  • 1 cup green French lentils or green lentils rinsed and drained
  • 3 cups of liquid* water, vegetable broth or a combination of the two
  • ½ teaspoon Kosher salt
  • 1 cup Kalamata olives chopped
  • 1 cup red onion chopped
  • 1 cup fresh mint loosely packed
  • 1 cup feta cheese crumbled

For The Lemon Vinaigrette

  • ½ cup olive oil
  • 4 tablespoons lemon juice
  • 2 small cloves of garlic minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • Start with cooking quinoa and lentils: To do so, place quinoa, lentils, cooking liquid, and salt in a medium saucepan with a tight-fitting lid. Cover it with the lid and cook over medium-high heat until it comes to a boil. Once it does, turn the heat to low and cook for 20 minutes or until all the liquid is absorbed. Turn the heat off and let it rest for 15 minutes. Fluff it with a fork and transfer to a large bowl to cool.
  • Add the rest of the ingredients; olives, red onion, mint, and feta cheese into the bowl.
  • Make the vinaigrette by whisking together all the ingredients in a bowl or mason jar until emulsified.
  • Drizzle the salad with the dressing. Give it a gentle toss.
  • Taste for seasoning and acidity. If you like it saltier, add more salt. If you like it more citrusy, add more lemon juice.
  • Serve while still warm.



A Few FAQs Answered:
  • Alternatively, you can use pre-cooked quinoa and lentils for this salad. If you do so, please use 3 cups of cooked quinoa and 2 cups of cooked lentils.
  • To Make Ahead: Add the cooked and cooled quinoa and lentils to individual airtight containers and top with the rest of the salad ingredients. Store the lemon vinaigrette separately. Store everything in your fridge for 3 to 5 days while enjoying the portions for weekday lunches.
  • Should I serve it warm or cold? You can serve it either way.
  • Can I Use Canned Lentils? I would recommend against it, as canned lentils could take away from the salad’s freshness. They will save time, however, canned lentils could also be very mushy. If you do use them, drain and rinse them thoroughly before use.
  • Cut The Recipe In Half If It’s Too Much: This salad recipe is perfect when you are serving a large crowd. It gives you a good 6-8 servings (about 6-7 cups of salad). However, if you are serving it to a smaller crowd, you can easily halve the recipe.


Calories: 376kcal | Carbohydrates: 33g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 925mg | Potassium: 207mg | Fiber: 10g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 3mg