Quinoa Lentil Salad
Quinoa Lentil Salad Recipe
When it comes to this Quinoa Lentil Salad Recipe, 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.
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.
Well, let me put your mind at ease by saying, this Quinoa Lentil Salad Recipe 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.
Quinoa and Lentils
Lentil salad is one of my favorite 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.
How To Make Quinoa Salad With Lentils
Place the quinoa and lentils in a medium stock pot with water, salt, and curry powder. Bring it to a boil, then cover and reduce the heat to medium-low.
Cook until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep it covered until ready to use.
Brussel Sprouts and Shallots
Meanwhile, preheat the oven and 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.
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. Bake until crispy.
Red Peppers and Scallions
Fluff the quinoa and lentils and move them to a large bowl. Add the crispy Brussels sprouts and shallots, chopped sweet sun-dried red peppers, chopped scallions, and the juice of half a lemon. This adds a fresh pop of color and sweetness.
Toss and salt and pepper to taste. Serve immediately.
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.
It also makes the best leftovers as a cold salad! Make sure to refrigerate in an airtight container to make it last for 3 -5 days.
Lentil Salad Recipe Q&A
What Can I Substitute For Sun-Dried Red Peppers?
Try Sun Dried Tomatoes or Roasted Red Peppers. The flavor won’t be as sweet but will get the job done. One of my readers even tried replacing this ingredient with dried cranberries for Thanksgiving!
Don’t Want To Use Lemon Juice?
Try using 2 teaspoons of red vinegar and 1 tablespoon of water. This was suggested by a reader who is allergic to lemons!
How Do You Tell If Lentils Are Cooked?
For salads, lentils should be firm, but not hard. As you are cooking them take one out and taste it, kind of like pasta, to test for its texture. Don’t let them get mushy!
Best Lentils For Lentil Salad Recipe?
Make sure you are using a firmer lentil so that it turns out fluffy and not mushy. Red lentils are a no-go while French, beluga, or green lentils are all perfect to use.
See The Recipe Card Below For How To Make This Quinoa Lentil Salad Recipe. Enjoy!
More Healthy Salads!
- Chunky Mediterranean Quinoa Salad
- Market Bean Salad Recipe
- Roasted Beet Chickpea Kale Salad
- Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts
- Everyday Salad from Gimme Some Oven
Quinoa Lentil Salad Recipe
- 1 1/4 cup dried lentils, choose a more firm lentil type
- 2/3 cup dried quinoa
- 3 cups water
- 3/4 teaspoon curry powder
- 8 ounces Brussels sprouts
- 1 cup thinly sliced shallots, about 3-4
- 2 tablespoons olive oil
- 1/2 cup DeLallo Sun-Dried Peppers, chopped
- 1/2 cup scallions, chopped
- 1/2 lemon, juiced
- Salt and pepper
- Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stock pot with 3 cups of water, 1 teaspoon salt, and 3/4 teaspoon 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.
- 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.
- 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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