• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Gallery
  • Balancing Bowls
  • Recipes
  • The Shop
  • Subscribe 
  • Breakfast
  • Snacks and Appetizers
  • Flavor Boosters
  • Vegetable Forward Meals
  • Soups and Stews
  • Salad
  • Main Meals
  • Desserts
  • Cookies

Balancing Bowls

menu icon
go to homepage
  • About Me
  • The Shop
  • Subscribe 
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • The Shop
    • Subscribe 
    • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Salad

    Published: Oct 13, 2022 · Modified: Nov 29, 2023 by Nora Bourdeau

    Lentil Quinoa Salad with Sundried Tomatoes

    Jump to Recipe Print Recipe

    This lentil salad features chewy sun-dried tomatoes, fluffy quinoa, and tender lentils, this recipe makes for a delicious lunch or salad to serve at a potluck. It’s super easy to whip up and is made from pantry staples.

    Learn more about lentils, cooking lentils, and their nutrition facts and health benefits.

    What you need to make Lentil Quinoa Salad with Sundried Tomatoes:

    Produce:
    • ¼ C fresh parsley  
    • ¼ C red onion, chopped
    • 1 onion, cut in half
    Dairy:
    • ¼ C shaved parmesan cheese 
    Pantry:
    • 1 C quinoa, cooked
    • 1 C french green lentils, cooked 
    • 2 bay leafs 
    • ¼ C minced sun-dried tomatoes (in oil) 
    • ⅓ C olive oil (Dressing)
    • ⅓ C oil drained from sun-dried tomatoes (Dressing)
    • 2 T white or apple cider vinegar (Dressing)
    • 1 teaspoon dried oregano (Dressing)
    • ½ teaspoon fresh ground pepper (Dressing)
    • 1 teaspoon salt (Dressing)
    • Optional: 3 cups broth to cook the lentils instead of water

    I love this quinoa and lentil combination. They both can be made days ahead of time and stored in the refrigerator, and because of this I love to use them and meal prep so that I can throw a salad together at the last minute. This particular recipe calls for parmesan cheese, red onion, sun-dried tomatoes and parsley, all things I usually have at hand.

    If you’re missing a particular ingredient don’t hesitate to make a substitution. Try feta instead of Parmesan cheese, or if you’re looking for a vegan option try toasted almonds. If you don’t have parsley try basil, or fresh oregano. Check out my full list of Italian Summer Recipes.

    Cooking the green French lentils:

    In a large saucepan add about 3 cups of water and ½ cup of green French lentils. You only need a half cup of the dry lentils for this recipe because they will double in size. But when I make lentils I rarely only make a half cup- why not make more and have some ready in the refrigerator to add to meals later in the week?

    Unlike quinoa or rice you do not need an exact water-to-lentil ratio. Think more like you’re cooking pasta, you just need significantly more water than lentils. You can also you broth intead of what to add an exstra layer of flavor.

    I like to add a bayleaf, a onion cut in half, and a clove of garlic to add extra flavor to the lentils. Do not salt the lentils before cooking! They will become tough and less appetizing. Bring the water and lentils to a boil and then reduce to a simmer. Cook and low for 20-30 minutes or until tender.

    Drain the water (or broth) from the lentils and set the lentils aside until they come down to room temperature, before mixing into the salad. Discard the bay leaf, half onion and garlic.

    Cooking the quinoa:

    To properly cook quinoa you do need a particular ratio. (1 part quinoa: 2 parts water) For this recipe you only need ⅓ cup dry quinoa,  but just like with the lentils I always make more just to have in the refrigerator. It’s so handy for whipping up quick salads.

    Bring the appropriate amount of water to a boil. Stir in the quinoa and a pinch of salt and bay leaf. Cover with a lid, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let it stand (covered) for five minutes. Use a fork to fluff the quinoa and set aside until you’re ready to assemble the salad.

    Make the sun-dried tomato dressing:

    In a small bowl or jar combine the olive oil vinegar, oregano, fresh ground pepper, salt and oil drained from the sun-dried tomatoes. Mix the ingredients until fully combined.

    Assemble the salad:

    In a large bowl combine 1 cup quinoa, 1 cup French green lentils, minced sun-dried tomatoes, fresh parsley, red onion, and shaved Parmesan. Finally add the dressing and fully combine.

    You can serve the salad immediately but It also holds up well in the refrigerator for an easy make ahead meal.

    More side salad ideas:

    • White Bean Salad with Shallots
    • Coleslaw with Apples and Nuts
    • Black Bean and Corn Salad with Honey and Line Dressing
    • Spicy Sesame Cucumber Salad
    Lentil Quinoa Salad with Sundried Tomatoes

    Recipe

    Sundried Tomatoes Quinoa Salad

    Lentil Quinoa Salad with Sundried Tomatoes

    Featuring chewy sun dried tomatoes, fluffy quinoa and tender lentils, this recipe makes for a delicious lunch or salad to serve at a potluck. It’s super easy to whip up and is made from pantry staples.
    5 from 1 vote
    Print Recipe Pin Recipe
    Total Time 45 minutes mins
    Course Main Course, Salad, Side Dish
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 C quinoa cooked
    • 1 C french green lentils cooked
    • 2 bay leafs
    • ¼ C minced sun-dried tomatoes in oil
    • ¼ C fresh parsley
    • ¼ C red onion chopped
    • ¼ C shaved parmesan cheese

    Dressing

    • ⅓ C olive oil
    • ⅓ C oil drained from sun-dried tomatoes
    • 2 T white vinegar
    • 1 teaspoon dried oregano
    • ½ teaspoon fresh ground pepper
    • 1 teaspoon salt

    Instructions
     

    Cooking the green French lentils:

    • In a large saucepan add about 3 cups of water and ½ cup of green French lentils. You only need a half cup of the dry lentils for this recipe because they will double in size. Add a bayleaf and a clove of garlic to the lentils. Do not salt the lentils before cooking!
    • Bring the water and lentils to a boil and then reduce to a simmer. Cook and low for 20-30 minutes or until tender.
    • Drain the water from the lentils and set the lentils aside until they come down to room temperature, before mixing into the salad.

    Cooking the quinoa:

    • Bring the ⅔ water to a boil. Stir in the quinoa and a pinch of salt and bay leaf. Cover with a lid, reduce the heat to low and simmer for 15 minutes.
    • Remove from the heat and let it stand (covered) for five minutes. Use a fork to fluff the quinoa and set aside until you’re ready to assemble the salad.

    Make the sun-dried tomato dressing:

    • In a small bowl or jar combine the olive oil vinegar, oregano, fresh ground pepper, salt and oil drained from the sun-dried tomatoes. Mix the ingredients until fully combined.

    Assemble the salad:

    • In a large bowl combine 1 cup quinoa, 1 cup French green lentils, minced sun-dried tomatoes, fresh parsley, red onion, and shaved Parmesan. Finally add the dressing and fully combine.

    Notes

    If you’re missing a particular ingredient don’t hesitate to make a substitution. Try feta instead of Parmesan cheese, or if you’re looking for a vegan option try toasted almonds. If you don’t have parsley try basil, or fresh oregano.

    Related

    More Salad

    • farro with blister tomato and pesto
      Italian Summer Recipes
    • lentil tabboulah
      The Best Lentil Salads (Easy Healthy Recipes)
    • farro with blister tomato and pesto
      Farro with Blister Tomato and Pesto 
    • cucumber beet salad
      Cucumber Beet Salad

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. JJ says

      November 09, 2022 at 8:24 pm

      5 stars
      I made this salad for meal prepped lunches last week. It was so delicious and satisfying, and I think the flavors only got better throughout the week. What a great make ahead meal

      Reply

    Trackbacks

    1. Black Bean and Corn Salad with Honey and Line Dressing - Balancing Bowls says:
      December 1, 2022 at 11:28 pm

      […] Lentil Quinoa Salad with Sundried Tomatoes […]

      Reply
    2. Spicy Sesame Cucumber Salad - Balancing Bowls says:
      December 21, 2022 at 5:49 pm

      […] Lentil Quinoa Salad with Sundried Tomatoes […]

      Reply
    3. French Lentils Braised in Red Wine and Caramelized Onions  - says:
      January 4, 2023 at 3:13 am

      […] Lentil Quinoa Salad with Sundried Tomatoes […]

      Reply
    4. Broccoli Rabe salad White Bean With Sun-dried Tomatoes  - says:
      January 15, 2023 at 3:02 am

      […] Lentil Quinoa Salad with Sundried Tomatoes […]

      Reply

    Primary Sidebar

    family picture

    Hi, I'm Nora! balancing bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. 

    More about me →

    Tending Recipes

    • cheesless pizza with tomatoes and basil on top
      Cheeseless Pizza Recipe
    • curry in a bowl with rice and in a dutch oven
      Red Curry Lentils with Sweet Potatoes and Spinach
    • many lentils
      What to do with leftover lentils (15+ ideas)
    • black lentils plated with whipped feta
      How to Cook Black Lentils

    • Beans
    • Breakfast
    • Cookies
    • Desserts
    • Flavor Boosters
    • Lentils
    • Main Meals
    • Muffins
    • Salad
    • Sides
    • Snacks and Appetizers
    • Soups and Stews
    • Uncategorized
    • Vegetable Forward Meals

    Related

    Footer

    ↑ back to top

    • About Me
    • Balancing Bowls
    • Gallery
    • Recipes
    • Subscribe 
    • The Shop
    • Main Meals
    • Lentils
    • Flavor Boosters
    • Beans
    • Soups and Stews
    • Breakfast
    • Snacks and Appetizers
    • Desserts
    • Snacks and Appetizers
    • Sides

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    Copyright © 2023 Brunch Pro on the Feast Plugin

    Related