Quinoa Lentil Salad

Is it a quinoa salad or a lentil salad? It’s both! Made with crispy roasted brussels sprouts, shallots, sweet red peppers and scallions, this healthy side dish is both filling and fragrant.

Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts #quinoa #lentils #brusselssprouts #healthy

Chances are you fit into one of two camps.

Camp A, where quinoa and lentils are two “health foods” you should probably eat more of, but often (intentionally) forget.

Or camp B, you’ve been on the quinoa salad craze sweeping the nation and are now utterly exhausted by quinoa… and lentils for that matter.

Yummy Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts #quinoa #lentils #brusselssprouts #healthy

Well let me put your mind at ease by saying, this quinoa salad is more about the “goodies” tossed into the salad, than it is about the quinoa.

And the lentils? They add a nice dose of contrast and protein, so they can stay.

You are going to love this… I promise.

Awesome Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts #quinoa #lentils #brusselssprouts #healthy

Lentil salad is one of my favorite cold weather side dishes because it’s hearty and oh so tasty, with tons of textural appeal.

In this Quinoa Lentil Salad you can start two separate components at once, to save time. I cooked the quinoa and lentils in the same pot with a touch of curry. Not enough curry to overwhelm the dish, mind you, just enough to add a little exotic intrigue.

Then place a pan of shaved brussels sprouts and shallots in the oven to roast while the quinoa and lentils were cooking, so that they both finish cooking around the same time.

Fresh Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts #quinoa #lentils #brusselssprouts #healthy

Once the quinoa is fluffy, the lentils are tender but firm, and the brussels sprouts and shallots are crispy, toss is some sweet sun-dried red peppers and scallions, to add a fresh pop of color and sweetness.

Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts #quinoa #lentils #brusselssprouts #healthy

Viola!

Rich earthy flavors, crispy goodness, and a tangy-sweet punch at the end.

This quinoa lentil salad goes well with everything, but also stands on its own as a marvelous vegetarian dish.

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Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Quinoa Lentil Salad - Roasted Brussels Sprouts

Ingredients:

  • 1 1/4 cup dried lentils, any color
  • 2/3 cup dried quinoa
  • 3 cups water
  • 3/4 tsp. curry powder
  • 8 oz. brussels sprouts
  • 1 cup thinly sliced shallots (about 3-4)
  • 2 Tb. olive oil
  • 1/2 cup DeLallo Sun-Dried Peppers, chopped
  • 1/2 cup chopped scallions
  • 1/2 lemon, juiced
  • Salt and pepper

Directions:

  1. Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.
  2. Meanwhile, cut the brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.
  3. Fluff the quinoa and lentils and move to a large bowl. Add the crispy brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.

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47 Responses to “Quinoa Lentil Salad”

  1. #
    1
    DessertForTwo — February 17, 2014 @ 7:03 am

    This is pretty much my dream dish! Looks fabulous!

    Reply

  2. #
    2
    Capturing Joy with Kristen Duke Photography — February 17, 2014 @ 8:24 am

    YUM! loving new ways to use quinoa!

    Reply

  3. #
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    Lauren @ Climbing Grier Mountain — February 17, 2014 @ 9:04 am

    Um, this is gorgeous!! And definitely something I need to make after my weekend of gluttony.

    Reply

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    Heather Christo — February 17, 2014 @ 9:14 am

    wow. this salad is SERIOUSLY amazing Sommer. These are all of the healthy ingredients I am really into right now and I love that they all live in one dish!

    Reply

  5. #
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    Jenny Flake — February 17, 2014 @ 9:14 am

    This would be a favorite dinner for me!!! Looks so good with all of my favorite ingredients! Mmm!

    Reply

  6. #
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    Jenn L @ Peas and Crayons — February 17, 2014 @ 9:22 am

    Goodies is right! This looks fantastic!

    Reply

  7. #
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    Norma | Allspice and Nutmeg — February 17, 2014 @ 11:58 am

    Lovely salad. I def need to make this.

    Reply

  8. #
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    Laura Dembowski — February 17, 2014 @ 2:45 pm

    If you would have asked me a year or two ago if I’d ever eat quinoa or lentils or even chickpeas for that matter, I would have told you no. But lately I can’t get enough of these super healthy and tasty foods. Brussels sprouts are another favorite of mine.

    Reply

    • Rose Blakeman — April 24th, 2014 @ 2:59 pm

      I’m with u too, I’ve never heard of all these healthy grains before. But I’m sure loving them now!!!

      Reply

  9. #
    9
    Maria — February 17, 2014 @ 4:11 pm

    This salad is SO yum!

    Reply

  10. #
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    Julie @ Table for Two — February 17, 2014 @ 4:12 pm

    I love that this appeals to both crowd A and B – I’m still halfway between those crowds. I’ve exhausted quinoa but I adore lentils still sooo I must give this a try!! :)

    Reply

  11. #
    11
    Sandy @ ReluctantEntertainer — February 17, 2014 @ 4:57 pm

    Looks delicious, Sommer!

    Reply

  12. #
    12
    Brenda @ a farmgirl's dabbles — February 17, 2014 @ 6:34 pm

    Yum! Great flavors and textures in this!!

    Reply

  13. #
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    Jeanette | Jeanette's Healthy Living — February 17, 2014 @ 8:39 pm

    Loving this healthy one dish meal Sommer!

    Reply

  14. #
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    Dana — February 17, 2014 @ 9:36 pm

    I don’t think I cold ever tire of quinoa or lentils. There are so many possibilities. I love the colors in this dish. Sun dried peppers are something I need to add to my pantry.

    Reply

  15. #
    15
    Tieghan Gerard — February 17, 2014 @ 10:50 pm

    Lentils and quinoa are some of my favorite foods, but than you also added sun-dried tomatoes too! Seriously, this looks amazing!

    Reply

  16. #
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    Megan | Country Cleaver — February 17, 2014 @ 11:13 pm

    Food dork factoid – 90% of the worlds lentils are grown in eastern Washington in the. Palouse! And that’s where Ben is from! So obviously we love lentils! I’m gonna make this for him soon!

    Reply

  17. #
    17
    marla — February 18, 2014 @ 12:17 pm

    Love the look of this salad. Quinoa is always a favorite of mine :)

    Reply

  18. #
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    Laura (Tutti Dolci) — February 18, 2014 @ 7:35 pm

    I’d love to dig into this salad, especially with the sun dried tomatoes!

    Reply

  19. #
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    Gaby — February 19, 2014 @ 1:12 pm

    So healthy, filling and beyond delicious!!

    Reply

  20. #
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    Nutmeg Nanny — February 20, 2014 @ 4:01 pm

    This seriously looks so flavorful, I am ready to dive right into that bowl! YUM!

    Reply

  21. #
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    Shaina — February 22, 2014 @ 12:27 pm

    I’m loving the lentils in this. I always see so many quinoa dishes, but the lentils sets this one apart from the rest.

    Reply

  22. #
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    Megan — February 22, 2014 @ 5:19 pm

    Holy crap this is great. My lentils were still very firm, which gave some great texture to the dish, since my brussels sprouts didn’t get very crispy. Awesome balance of flavors.

    Reply

  23. #
    23
    Kelly — February 26, 2014 @ 9:25 pm

    This was so great! Everything came out perfectly cooked with great texture and flavor. Thanks for a great recipe! :)

    Reply

  24. #
    24
    Nicole — March 3, 2014 @ 2:01 pm

    Wow, this is just what I was looking for today! Healthy with a kick of spice. I’m off to the kitchen. Thanks!

    Reply

  25. #
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    Maggie — March 9, 2014 @ 8:06 am

    This sounds delish and I can’t wait to make this for Lent

    Reply

  26. #
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    Laureen — March 18, 2014 @ 8:30 pm

    This looks sensational, I will be making soon. Love the photography as well.

    Reply

  27. #
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    Michele — March 26, 2014 @ 1:41 pm

    continuously i used too read smaller articles that also clear their motive, and that is also happening with this article which I aam reading at this place.

    Reply

  28. #
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    WifeyAndrea — March 28, 2014 @ 7:07 pm

    Holy cow, Sommer! This is amazing…. I couldn’t find the Sun Dried Peppers, so i subbed Sun Dried Tomatoes. Amazing!!

    Reply

  29. #
    29
    Kira — May 20, 2014 @ 11:55 am

    Brussel sprouts aren’t in season and I couldn’t find them in my supermarket in Milan (Italy). I went for broccoli instead. I’m dying to try the original recipe as I LOVE roasted Brussel sprouts.

    Reply

  30. #
    30
    Nicole — July 23, 2014 @ 8:28 pm

    I just made this dinner tonight and it was so good! Even my carnivorous fiancé loved it AND was filled by it!

    Reply

  31. #
    31
    Catt — July 28, 2014 @ 4:04 pm

    This is a wonderful vegan recipe – I’m making this for lunch this week – thanks!

    Reply

  32. #
    32
    Tamara — August 14, 2014 @ 1:32 pm

    Just made this today, its sooo delicious! Thank you!

    Reply

  33. #
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    Mary — September 12, 2014 @ 4:25 pm

    I used red lentils since it was stated any color and that’s what I had on hand. Sorry to say, mine came out like mush!!! Much like polenta, which if I wanted polenta I would’ve made polenta. So next time I will either back off on liquid or use green lentils and maybe both. The flavors are good but bummer of a first try!!!! Wish other people who commented had tried this instead of commenting on how good it looks and how they want to make it!

    Reply

    • Mary — September 12th, 2014 @ 4:30 pm

      Also, I charred my own red pepper. Seriously folks it’s so easy to do and not time consuming, it cooks while everything else does, plus a heck of a lot cheaper than jarred!!!

      Reply

    • Karen Brown — September 14th, 2014 @ 7:38 am

      Same here Mary. MUSH!!!!! Next time I am going to cook the quinoa and lentils separately and then toss together. I used red lentils too!

      Reply

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    Mary — September 12, 2014 @ 4:59 pm

    Just made this and turned out mushy. I used red lentils because that’s what I had on hand. I cook quinoa and lentils separately all the time. Quinoa normally cooks in 15 mins and rests for 5-10 mins. So on to round two! Went and got some green lentils and will cut back on cooking time and possibly the liquid. But I have all the other ingredients to add and now I may have found a new healthier substitution for mash potatoes with my first round that unfortunately turned out mushy! Lol

    Reply

    • Mary — September 12th, 2014 @ 5:05 pm

      Ooops I repeated my comment cause when I left first one and came back it wasn’t there!!!

      Reply

  35. #
    35
    Kate — September 14, 2014 @ 9:41 am

    Red lentils, by their nature, turn to mush. A firmer lentil (French, beluga, green, etc) I’d imagine will work much better! Trying this recipe this week!

    Reply

    • Mary — September 14th, 2014 @ 11:51 am

      I remade this with green lentils and it turned out perfect! I also made it with chicken stock and made my own sun dried peppers by charring and then slow roasted in the oven. We ate this as a hot side dish with salmon and was delicious!!!!

      Reply

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    JennyJen — September 18, 2014 @ 5:52 pm

    THIS WAS BEYOND AMAZING! It will become a Vegetarian staple dish in my house. I used 2 tsp of red vinegar + 1 tbsp of water instead of the lemon (I’m allergic) and it still turned out lovely!

    Thanks!!

    Reply

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