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:

Lentil Quinoa Salad with Sundried Tomatoes

Recipe