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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


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.

Quinoa Lentil Salad - Roasted Brussels Sprouts

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 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


  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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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58 Responses to “Quinoa Lentil Salad”

  1. DessertForTwoposted February 17, 2014 at 7:03 am

    This is pretty much my dream dish! Looks fabulous!


  2. Capturing Joy with Kristen Duke Photographyposted February 17, 2014 at 8:24 am

    YUM! loving new ways to use quinoa!


  3. Lauren @ Climbing Grier Mountainposted February 17, 2014 at 9:04 am

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


  4. Heather Christoposted February 17, 2014 at 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!


  5. Jenny Flakeposted February 17, 2014 at 9:14 am

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


  6. Jenn L @ Peas and Crayonsposted February 17, 2014 at 9:22 am

    Goodies is right! This looks fantastic!


  7. Norma | Allspice and Nutmegposted February 17, 2014 at 11:58 am

    Lovely salad. I def need to make this.


  8. Laura Dembowskiposted February 17, 2014 at 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.


    • 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!!!


  9. Mariaposted February 17, 2014 at 4:11 pm

    This salad is SO yum!


  10. Julie @ Table for Twoposted February 17, 2014 at 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!! :)


  11. Sandy @ ReluctantEntertainerposted February 17, 2014 at 4:57 pm

    Looks delicious, Sommer!


  12. Brenda @ a farmgirl's dabblesposted February 17, 2014 at 6:34 pm

    Yum! Great flavors and textures in this!!


  13. Jeanette | Jeanette's Healthy Livingposted February 17, 2014 at 8:39 pm

    Loving this healthy one dish meal Sommer!


  14. Danaposted February 17, 2014 at 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.


  15. Tieghan Gerardposted February 17, 2014 at 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!


  16. Megan | Country Cleaverposted February 17, 2014 at 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!


  17. marlaposted February 18, 2014 at 12:17 pm

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


  18. Laura (Tutti Dolci)posted February 18, 2014 at 7:35 pm

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


  19. Gabyposted February 19, 2014 at 1:12 pm

    So healthy, filling and beyond delicious!!


  20. Nutmeg Nannyposted February 20, 2014 at 4:01 pm

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


  21. Shainaposted February 22, 2014 at 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.


  22. Meganposted February 22, 2014 at 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.


  23. Kellyposted February 26, 2014 at 9:25 pm

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


  24. Nicoleposted March 3, 2014 at 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!


  25. Maggieposted March 9, 2014 at 8:06 am

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


  26. Laureenposted March 18, 2014 at 8:30 pm

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


  27. Micheleposted March 26, 2014 at 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.


  28. WifeyAndreaposted March 28, 2014 at 7:07 pm

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


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  30. Kiraposted May 20, 2014 at 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.


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  32. Nicoleposted July 23, 2014 at 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!


  33. Cattposted July 28, 2014 at 4:04 pm

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


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  35. Tamaraposted August 14, 2014 at 1:32 pm

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


  36. Maryposted September 12, 2014 at 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!


    • 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!!!


    • 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!


  37. Maryposted September 12, 2014 at 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


    • 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!!!


  38. Kateposted September 14, 2014 at 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!


    • 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!!!!


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  40. JennyJenposted September 18, 2014 at 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!



    • Farah — November 1st, 2015 @ 9:36 am

      I really wish I read the comments before making this recipe. First , you should make the lentils (I used red) separately, it was indeed mushy. Plus I was so disappointed spending 30 minutes slicing up the Brussel sprouts to perfection! It’s a good recipe idea, but save yourself frustration by cooking the lentils and quinoa separately and then combine after. I also added some cayenne for a little kick.


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  44. Brittanyposted February 7, 2015 at 10:45 pm

    This dish was delicious! I made it tonight with the addition of avocado, parsley and subbed some sun dried tomato for the red peppers (it’s what I had!). I don’t usually tinker with recipes but I needed to use up those avocados and parsley but REALLY wanted to make your salad for dinner tonight.

    Found you on Pintrest and am excited to try more of your recipes! Thanks for this fabulous addition to my regular menu.


  45. lashonnaposted March 9, 2015 at 4:35 am

    My family Loved this recipe even with the brussel sprouts which everyone swears they hate. Thanks! I will definitely make this again!


  46. Melissaposted March 26, 2015 at 5:35 pm

    This recipe looks delicious but I can’t find sun dried peppers anywhere! Is there something I can use as a substitute that would still taste great? Sun dried tomatoes?? Roasted Red Peppers?? I really want to make this!


    • Sommer — March 27th, 2015 @ 6:54 am

      Hi Melissa! Yes, you can substitute either but they aren’t as sweet. Let me know how it turns out!


  47. Jessamynposted April 19, 2015 at 10:21 am

    Where can I purchase the peppers? Any suggestions? I can’t seem to find them.


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  49. Michelleposted August 6, 2015 at 10:15 am

    Thank you for such a yummy, healthy recipe!  I like how the components cook at the same time.


  50. Amberposted September 15, 2015 at 5:15 pm

    I love this recipe. I’ve made it twice and I have to say it came out amazing with brown lentils but went really mushy with red. 


  51. Lukeposted November 21, 2015 at 11:51 am

    Looks beautiful! I’m going to make this for thanksgiving, with dried cranberries instead of the sun-dried tomato. Does that sound insane?


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