Refreshing Vegan Lentil Quinoa Salad – A Perfect Blend of Protein and Flavor
Hey there, fellow plant-based enthusiasts! I’m thrilled to share with you my revamped version of a classic favorite: the Lentil Quinoa Salad. Whether you’re meal prepping for the week, looking for a hearty lunch, or need a vibrant side dish for dinner, this salad has got you covered. It’s packed with protein, loaded with fresh veggies, and bursting with flavors that dance on your taste buds. Let’s dive right in!
Refreshing Vegan Lentil Quinoa Salad – A Perfect Blend of Protein and Flavor
Ingredients
- For the Salad:
- 1 cup quinoa rinsed
- 1 ½ cups water or vegetable broth
- 1 cup cooked lentils green or brown work best
- 1 red bell pepper diced
- 1 cucumber diced
- 1 small red onion finely chopped
- 1 cup cherry tomatoes halved
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- ¼ cup Kalamata olives pitted and sliced (optional)
- 1 avocado diced (add just before serving)
- For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon maple syrup or agave nectar
- Salt and pepper to taste
Instructions
- Cook the Quinoa:
- In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce heat, cover, and simmer for about 15 minutes, until all the liquid is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork and let cool.
- Prepare the Lentils:
- If using canned lentils, drain and rinse them thoroughly. If cooking from scratch, ensure they’re tender but not mushy. Let them cool before adding to the salad.
- Chop the Vegetables:
- Dice the red bell pepper, cucumber, and avocado. Halve the cherry tomatoes and finely chop the red onion. Set everything aside.
- Make the Dressing:
- In a small bowl or mason jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, and maple syrup. Season with salt and pepper to taste. Shake or stir well until fully combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, lentils, diced vegetables, cherry tomatoes, parsley, mint, and olives (if using). Pour the dressing over the salad and toss gently to coat everything evenly.
- Add Avocado:
- Just before serving, gently fold in the diced avocado to keep it fresh and creamy.
- Serve and Enjoy:
- Enjoy immediately, or chill the salad in the fridge for an hour to allow the flavors to meld. It’s perfect for meal prep or leftovers!
Notes
Tips for Perfection:
- Customize Your Veggies: Add your favorite veggies like shredded carrots, roasted sweet potatoes, or radishes for extra texture.
- Boost Flavor: Add feta-style vegan cheese or toasted nuts and seeds for more flavor and crunch.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Make it a Meal: Pair with whole-grain bread or a side of hummus for a complete meal.
