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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.
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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.*
Amy Katz from Veggies Save The Day
You know I love a good quinoa salad! I love how healthy and delicious this one looks!
Jenn S.
Thanks, Amy!
Uma
I like everything in this salad. Especially I love to eat fruits and salad. Looks delicious!
Jenn S.
Thanks, Uma. I love fruit in salads too!
Jenn S.
I agree. Thanks, Brandie!
Trinity Bourne
Such a delicious combination of some of my favourite things. Was just feeling like I need more quinoa in my salads too. Fab!
Jenn S.
Thanks, Trinity! I love quinoa in salads!
Strength and Sunshine
I love the citrus! A nice pop to a perfectly hearty salad!
Jenn S.
I love bursts of fresh fruit in salads! Thanks, Rebecca!
Alisa Fleming
The hearty elements in this salad are wonderful. I often find vegan salads to be a little too light, but this one has some heft!
Jenn S.
This one definitely is filling! I like my salads loaded!
Corina Blum
The combination of spinach and citrus just goes so well together doesn’t it? This looks so healthy and would be a great choice for a light summer meal.
Jenn S.
Thank you, Corina! I hope you enjoy it!
Brian Jones
Lovely combination of ingredients I bet it is a really tasty side.
Jenn S.
Thanks, Brian!
Dahn
what a great combination, it looks great, I love cooking with quinoa. It is so fast to prep.
Jenn S.
Thank you, Dahn! Quinoa is a staple around here too.
Brandi Crawford
Your very first photo drew me in! This looks so healthy and delicious. I love quinoa.
Jenn S.
Thank you, Brandi! It’s easy to take great photos with such colorful produce! I hope you enjoy it!
Agness of Run Agness Run
Such a colorful and nutrient-dense salad recipe, Jenn! Perfect and healthy meal!
Jenn S.
Thank you, Agness! It’s definitely one of our faves!
Matt
I noticed that there are cherry tomatoes in the picture but not in the ingredients list. Should there be cherry tomatoes in this recipe?
Jenn S.
Hi, Matt. Thanks for catching that. I’ve updated the recipe now. Enjoy!
Sarah | Well and Full
I love the combinations of lentils + quinoa in this salad!
Jenn S.
Thanks so much, Sarah! It’s a great combo!
Jenn S.
Thank you so much!
TheNotSoPrfctHseWife
WoW!! This looks delicious!!! Pinning it and can’t wait to try it!!
Jenn S.
Thank so much, Mikki!