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Lentil Quinoa Salad in a white bowl next to a striped dish towel and slices of orange.
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5 from 1 vote

Lentil Quinoa Salad with Spinach and Citrus

A protein packed energizing light lunch.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree, Salad
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 4
Calories: 338kcal



  • 1/2 cup dry lentils (rinsed, drained, and cooked according to package directions)
  • 1/2 cup dry quinoa (rinsed, drained, and cooked according to package directions) (I used tricolor quinoa for color)
  • 1/4 cup diced red onion
  • 2-3 clementines (segmented) (I used 2 as mine were huge and sliced the segments in half)
  • 1 avocado (diced)
  • 1/2 cup halved grape tomatoes
  • 1/4 cup fresh parsley
  • 1/4 cup raw pecans
  • 4 big handfuls fresh spinach

Creamy Oil-Free Balsamic Vinaigrette


  • 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.


Calories: 338kcal | Carbohydrates: 50g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 754mg | Fiber: 13g | Sugar: 9g | Vitamin A: 3600IU | Vitamin C: 46.2mg | Calcium: 80mg | Iron: 4.7mg