Go Back
5 from 1 vote
The salad on a plate with a fork.
Print
Quinoa and lentil salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This Quinoa and lentil salad is easy to make and packed with healthy ingredients. A great side salad to any meal or serve as a light lunch. The salad has quinoa and lentils as a base, with lots of crunchy veggies and peppery arugula, that is all tossed is a zesty dressing. It is great for meal prep!

Servings: 4 servings
Author: Helena
Ingredients
  • 1 cup quinoa, uncooked
  • 1-2 cups canned lentils of choice, drained and rinsed
  • 1 yellow bell pepper, chopped
  • ½ seedless cucumber, chopped
  • 1 cup cherry tomatoes, cut in half
  • 2 cups (50g) arugula, washed and dried
  • ½ cup feta cheese, crumbled
  • ½ red onion, thinly sliced
  • ½ cup fresh parsley or basil, chopped
  • 4 tablespoon pumpkin seeds
Dressing
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red chili flakes (optional)
Instructions
  1. Cook quinoa according to the package instructions, optional is to boil it in vegetable broth instead of water. Let the quinoa cool to room temperature.

  2. Meanwhile, in a small bowl, stir together all the ingredients for the dressing and set aside.

  3. To a large salad bowl, add the cooked and cooled quinoa, lentils, arugula, chopped bell pepper, cucumber, red onion, cherry tomatoes, crumbled feta cheese and parsley.

  4. Drizzle with the lemon dressing, gently toss to serve. Top with the pumpkin seeds and enjoy!