This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This nutritious Lentil Quinoa Salad is hearty enough to be an entree. Packed with protein, superfood greens, refreshing fruits, and healthy fats, this is one meal that will leave you feeling energized and ready to tackle the world.
Save this Post!
We'll email this post to you, so you can come back to it later!
I always tend to lean toward salads when I’m having friends over for lunchtime. They are quick to prepare since ingredients can generally be prepped ahead of time and simply tossed together when ready to eat.
Not just any green salad will do, however. I like them to have some staying power.
I made this the other day for a friend and it was a big hit. My Lentil Quinoa Salad with Spinach and Citrus is protein packed and filling while still being an energizing light lunch.
I made the lentils and quinoa separately in my new favorite kitchen appliance, the Instant Pot.
The lentils took me 15 minutes and the quinoa ONE MINUTE. Yup, you read that right…one minute to cook quinoa.
Okay, technically, it was 11 minutes because you have to wait 10 minutes for the pressure to release, but it’s only cooking for 1 minute. And all of that time is hands off and you don’t have to worry about the pot boiling over.
All you have to do is add it to the Instant Pot with water and turn it on. (By the way, this amazing device can also be used as a slow cooker, rice cooker, yogurt maker, steamer, warmer and can be used to sauté. It is totally worth the money!)
For more tips and tricks on cooking and serving lentils and quinoa, check out my articles about Vegan Lentil Recipes and Vegan Quinoa Recipes.
The vitamin C in the clementines will help your body absorb the iron in the lentils and spinach.
You will get plenty of protein, folate, fiber, Vitamin K, Vitamin A, B vitamins, etc…the list goes on and on.
You’ll also get a good dose of healthy fats from the avocado and pecans. This is one nutrient rich dish!
And if you love the powerhouse punch of plant protein of lentils and quinoa together, check out my Baked Red Lentil Quinoa Fritters. They’re kind of like a play on falafel and they are sooo good!
I drizzled a creamy oil-free balsamic vinaigrette over this quinoa salad just before serving. It doesn’t need much dressing, though, as the salad is quite flavorful on its own.
More vegan salads
- Arugula Peach Salad
- Chinese Tofu Salad
- Vegan Quinoa Salad
- Massaged Kale Quinoa Salad
- Healthy Taco Salad
- Hearts of Palm Salad
- Raw Veggie Chopped Salad
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Lentil Quinoa Salad with Spinach and Citrus
Ingredients
Salad
- ½ cup dry lentils (rinsed, drained, and cooked according to package directions)
- ½ cup dry quinoa (rinsed, drained, and cooked according to package directions) (I used tricolor quinoa for color)
- ¼ cup diced red onion
- 2-3 clementines (segmented) (I used 2 as mine were huge and sliced the segments in half)
- 1 avocado (diced)
- ½ cup halved grape tomatoes
- ¼ cup fresh parsley
- ¼ cup raw pecans
- 4 big handfuls fresh spinach
Creamy Oil-Free Balsamic Vinaigrette
- ¼ cup unsweetened applesauce
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- salt/pepper to taste
Instructions
- Whisk all vinaigrette ingredients together and set aside.
- Mix all salad ingredients, except spinach, in a medium bowl.
- When ready to serve, add one big handful of spinach to individual bowls and top with lentil quinoa mixture. Drizzle with vinaigrette.
- Store spinach, lentil quinoa mixture and vinaigrette all separately if you have leftovers.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
*This post was originally published in Feb 2015. Photos and content updated June 2017. Original recipe remains the same.*
Jessica Reimer
This was absolutely delicious! I used cilantro instead of parsley, walnuts instead of pecans (it’s what I had on hand), added a sprinkle of pepitas, some cucumber and it turned out great. The flavors of all the ingredients worked so well together.
Jenn Sebestyen
I’m so glad you enjoyed it, Jessica. Thank you for your feedback!
Cadry
I always want something hearty in my salads too to give them staying power. Lentils & quinoa are the perfect answer. I seriously need an Instant Pot. I keep hoping they’ll have one of those big sales again!