Quinoa and Lentil Salad Recipe - Allrecipes.com
Quinoa and Lentil Salad Recipe
  • READY IN 40 mins

Quinoa and Lentil Salad

Recipe by  

"A salad made with a superfood! It's light, fresh, and packed with flavor. Not to mention, it's easy to make. You can sub honey for the agave nectar."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.
  2. Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.
  3. Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2011

I have made this 2 times. The first time I made the recipe I doubled the dressing and it was good. The second time I quadrupled the dressing and it was great! Had much more flavor, while still not being soaked in dressing.

Most Helpful Critical Review
Jul 09, 2010

This was tasty but a bit bland for our taste. I will make it again but add more things that will add more flavor - but no doubt add more fat and/or sodium. Next time will add more veggies and possibly feta cheese or sliced green or black olives (big sodium hit, no doubt). The cucumber doesn't add much flavor so likely won't increase that but possibly more green onion and maybe try different herbs. This was my first taste of quinoa so wasn't sure what to expect other than knowing how good it is for you. It has a very light texture once cooked and nutty flavor. I was sold when I learned it can be cooked in a rice cooker (1 part quinoa to 2 parts water), which is how I cooked it for this recipe. Thanks zoeDisco for introducing me to quinoa!


15 Ratings

Feb 23, 2011

As written, only 2 stars. But one tiny change takes it to 3: use chicken broth instead of water for both the quinoa and lentils. Makes a world of difference in flavor. This is a fantastic base recipe that you can tailor to fit your tastes, bringing it up to 4 stars with little effort. I chose to use balsamic instead of rice vinegar and upped the quantity a tad, and added a little garlic powder, onion powder, red pepper and cheese. Great way to use up leftover veggies.

Jan 25, 2011

Nice flavor. Pretty bland. I was the only one who ate it in our family, but I did enjoy it, and would make it again for me.

Dec 14, 2011

According to my quinoa package, the proportions are 2 to 1, like rice, but I only made one cup of quinoa with 2 cups of water, and it was plenty. I like the dressing very much, but I used white wine vinegar instead of rice vinegar.

Nov 14, 2011

Am I the only one who has noticed the list of ingredients staes 3 cups water for the quinoa , and the directions state 6 cups water with the quinoa , since you are supposed to cook until all the water is absorbed then this factor should be critical... which is is3 or 6 cups water?? Please correct recipe! thanks

Sep 06, 2011

umm, yum! I loved it with no changes, but it's one of those recipes that you can totally add more/less/something else of. thanks for sharing!

Apr 05, 2015

This was really awesome. I doubled everything in the dressing except the olive oil. Tastes even better after its been refrigerated overnight.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 57.3 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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