Lentil Quinoa Salad with Sun-Dried 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.
Ingredients
- 1 cup quinoa cooked
- 1 cup French green lentils cooked
- ¼ cup minced sun-dried tomatoes in oil
- ¼ cup fresh parsley chopped
- ¼ cup red onion chopped
- ¼ cup shaved Parmesan cheese
- 3 cups water for lentil
- ½ cup French green lentils
- 1 bay leaf for lentil
- ½ onion (cut in half)
- 1 clove garlic
- ⅔ cup water for quinoa
- ⅓ cup quinoa
- 1 bay leaf for quinoa
- 1 pinch salt
Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup oil drained from sun-dried tomatoes
- 2 tablespoons white vinegar or lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon fresh ground black pepper
- 1 teaspoon salt
Instructions
Cooking the Lentils:
- Bring 3 cups of water to a boil in a large saucepan. Add ½ cup of French green lentils, 1 bay leaf, ½ an onion (cut in half), and 1 clove of garlic. Reduce to a simmer and cook for 20-30 minutes, until tender. Drain, discard the bay leaf, onion, and garlic, and let cool to room temperature.3 cups water, ½ cup French green lentils, 1 bay leaf, ½ onion (cut in half), 1 clove garlic
Cooking the Quinoa:
- In a saucepan, bring ⅔ cup of water to a boil. Stir in ⅓ cup quinoa, a bay leaf, and a pinch of salt. Cover and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Let cool to room temperature.⅔ cup water, ⅓ cup quinoa, 1 bay leaf, 1 pinch salt
Making the Dressing:
- In a small bowl, whisk together ⅓ cup olive oil, ⅓ cup reserved sun-dried tomato oil, 2 tablespoons white vinegar or lemon juice, 1 teaspoon dried oregano, ½ teaspoon black pepper, and 1 teaspoon salt until combined.⅓ cup extra-virgin olive oil, ⅓ cup oil drained from sun-dried tomatoes, 2 tablespoons white vinegar or lemon juice, 1 teaspoon dried oregano, ½ teaspoon fresh ground black pepper, 1 teaspoon salt
Assembling the Salad:
- In a large mixing bowl, combine 1 cup cooked quinoa, 1 cup cooked lentils, ¼ cup minced sun-dried tomatoes, ¼ cup fresh parsley, ¼ cup chopped red onion, and ¼ cup shaved Parmesan cheese. Pour the dressing over the salad and toss to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.1 cup quinoa, 1 cup French green lentils, ¼ cup minced sun-dried tomatoes, ¼ cup fresh parsley, ¼ cup red onion, ¼ cup shaved Parmesan cheese
- This lentil quinoa salad recipe is packed with essential amino acids, healthy fats, and grams of protein, making it a great source of plant-based protein. Whether you enjoy it as a side dish, meal prep option, or a fresh addition to your quinoa recipes collection, this healthy recipe is one you’ll keep coming back to!
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.
Nutrition
Calories: 466kcalCarbohydrates: 59gProtein: 20gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 497mgPotassium: 974mgFiber: 19gSugar: 3gVitamin A: 395IUVitamin C: 15mgCalcium: 121mgIron: 6mg
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