Lentil Quinoa Salad

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This lentil quinoa salad has been one of my favorite warm-weather meals for years, especially when I want a fresh dish packed with good ingredients. Quinoa, lentils, and roasted red peppers turn a simple salad into a colorful lunch or easy side dish with plenty of texture and amazing Mediterranean flavor that only takes me 25 minutes to make.

Prep Time25

Total Time25

Course: 30 Minutes or Less, Main Course, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 440kcal

Author: Anjali Shah

Ingredients

4 cups cooked quinoa , use frozen for a fast version (about 1 1/4 cups dry quinoa)
1 cup roasted peppers , chopped (red, yellow or a mix, roast your own or use jarred for fast version)
2 cups fresh spinach , chopped
2 cups cooked lentils (I use Trader Joe's precooked refrigerated lentils for a fast version)
1 tablespoon lemon juice , add more for extra tang if preferred
1 tablespoon balsamic vinegar
3/4-1 teaspoon sea salt , taste and add more if needed
1/2 teaspoon ground ground black pepper
1/2 cup vegan feta , optional but recommended

US Customary - Metric

Instructions

Mix all ingredients in a bowl. Place in the fridge to chill. Best served cold but it can also be eaten warm.
If cooking quinoa or lentils day of, once cooked mix spinach in with both while they are warm. It will wilt the spinach a little bit.
If using jarred peppers and they are jarred with oil, rinse a little or dab with paper towels if you prefer no oil.
Serve alone or as a side!

Notes

My #1 Secret Tip for this lentil quinoa salad recipe is to dress it while the quinoa and lentils are just slightly warm. I like cooking them fresh, specifically for this purpose. That little bit of warmth helps the lemon juice, balsamic vinegar, salt, and pepper soak into the grains instead of sitting on the outside, which makes the whole salad taste more flavorful once it chills.
Cool the quinoa: If my quinoa is piping hot, I let it cool for a few minutes before mixing so it does not steam the peppers and feta too much. I want it warm enough to absorb flavor, but not so hot that it makes the salad limp.
Use firm lentils: I stick with brown or green lentils that still hold their shape well. Softer lentils can break apart as you toss the salad, making it mushy instead of fresh.
Dry the peppers: If I am using jarred roasted peppers, I pat them dry or give them a quick drain first. Too much excess liquid can water down the dressing and make the salad less punchy.
Taste before chilling: I always taste the salad before it goes into the fridge and adjust the salt, lemon, or balsamic if needed. Cold foods mute flavor slightly, so starting with a well-seasoned bowl makes a big difference.
Let it rest: Even 20-30 minutes in the fridge helps the flavors settle and mingle.

Nutrition