This vegetarian quinoa and lentil salad is packed full of good things, delicious, easy to make and incredibly versatile too. It works well as a dish on its own right, as a side dish (especially for barbecues!) or topped with some grilled vegetables, meat or halloumi.
This recipe includes quinoa, which I’m a big fan of, cucumber to give it a burst of freshness and feta to give it a beautiful savoury edge.
This will easily serve 4, can be made in 20 minutes and is perfect cold or warm – though personally I prefer it warm.
Why You’ll Love This Salad
You know those dishes that just work for anything? This is one of them. It’s simple, healthy and completely satisfying. The texture’s great – a bit chewy from the quinoa, creamy from the feta, soft from the lentils – and it’s fresh enough that you’ll want to eat it all week.
It’s also one of those recipes that quietly does a lot for you: high in protein, easy to batch cook and bright enough to make a grey day feel a bit sunnier!
Ingredients, Substitutions and Variations
- Quinoa – quinoa is really easy to cook from scratch so you don’t need to spend money on the ready cooked pouches unless you’re really pressed for time. Dried quinoa works best here.
- Green lentils – I love the mix of green lentils and quinoa. The lentils add a softness to the salad. However, you can just use quinoa if you wish. I used dried lentils – as above, they’re really easy to cook.
- Tarragon – mint also works really nicely.
- Spring onions and cucumber – these green vegetables add freshness to this salad.
- Feta – this recipe uses a fair amount of feta, and it adds delicious flavour and creaminess.
- Orange and white wine vinegar– these make the moreish dressing for the salad. The orange brings its sweet citrus and the white wine vinegar brings sharpness.
Cooking Tips
- Rinse the quinoa. It removes the natural coating that can make it taste bitter.
- Toast it first. Just a minute or two in the pan before adding water gives a nuttier flavour.
- Cook gently. Both quinoa and lentils like a steady simmer rather than a boil.
- Use stock instead of water. Adds a bit more depth to the flavour.
- Cool slightly before mixing. That way, the cucumber and feta keep their texture.
FAQs
Yes, absolutely. Just warm them through before mixing so they don’t cool everything down too much.
Not for this one – red lentils tend to break down and go mushy. Green or puy lentils are best.
Yes! Just skip the feta or use a vegan version.
Yes – in fact, it’s even better the next day when the flavours have developed a bit.
Quinoa and Lentil Salad
Ingredients
- 300 grams quinoa
- 100 grams green lentils
- 10 grams tarragon fresh, chopped
- 6 spring onions
- ½ cucumber
- 200 grams feta
- 1 orange
- 2 tablespoons white wine vinegar
Instructions
- Put the green lentils and 300ml cold water into a saucepan. Put on a medium heat and bring to the boil. Cook for 20-25 minutes until soft.
- Add the quinoa and 600ml water to another saucepan. Bring to the boil, then simmer until the quinoa is tender and the water has been absorbed (about 20 minutes).
- Chop the spring onions, tarragon, cucumber and feta into small chunks and add to a large serving bowl. Tip in the lentils and quinoa.
- Add the zest and juice of the orange and the white wine vinegar. Season with salt and pepper to taste.
- Stir well, and it’s ready to serve!
Notes
Variations
- Make it vegan: Leave out the feta or swap for a vegan version.
- Add some crunch: Toasted almonds, walnuts or sunflower seeds are great.
- Add fruit: A few dried cranberries or chopped apricots bring a touch of sweetness.
- Change the herbs: Mint, parsley or basil all work well.
- Up the protein: Add grilled halloumi, chicken or even a poached egg on top.
Storage & Meal Prep
- Fridge: Keeps for 4–5 days in an airtight container.
- Freezer: Best not frozen – the cucumber and feta won’t thank you for it.
- Meal prep tip: Keep the dressing separate until you’re ready to serve if you’re storing for a few days.
This is so great for meal prep! Super quick and easy to make and I loved that zesty citrus flavour from the orange. Next time I’m making a double batch!
I love how nutrient dense lentils are, but was needing a new way to make them. This quinoa lentil salad was easy and tasted great!
What a nutritious salad! Glad it takes only 15 minutes, I can’t wait to try!
This Quinoa and Lentil Salad is wonderful! It’s fresh, healthy, and packed with flavor. A great addition to our meal rotation. Thanks for the delicious recipe!
Straightforward, yet delicious quinoa salad! I doubled the vinegar because I like it a bit sour and it was so good!