Lentil Quinoa Salad Recipe

Quinoa: a small seed that cooks like a grain, giving a fluffy texture and mild flavor.

Green lentils: small, round legumes that stay firm when cooked and add protein.

Water: used to cook the quinoa and lentils.

Cherry tomatoes: small, sweet tomatoes that add juiciness and color.

Cucumber: a crunchy, refreshing vegetable that balances the salad.

Red onion: adds a sharp, slightly sweet bite when finely chopped.

Fresh parsley: a herb that brings a fresh, bright flavor.

Olive oil: a smooth, fruity oil used to make the dressing.

Lemon juice: freshly squeezed to add a tangy, zesty kick.

Salt: enhances all the flavors in the salad.

Black pepper: freshly ground for a little spicy warmth.

One handy trick in this Lentil Quinoa Salad Recipe is how to cook the quinoa so it turns out fluffy and not mushy. Here’s how you do it step by step:

1. Start by rinsing the quinoa under cold water. This washes away a natural coating called saponin that can make it taste bitter.
2. Bring 2 cups of water to a boil in a saucepan.
3. Add the rinsed quinoa to the boiling water.
4. Turn the heat down to low and cover the pan with a lid.
5. Let it simmer gently for about 15 minutes. Try not to lift the lid while it’s cooking because the steam is what helps it cook evenly.
6. After 15 minutes, turn off the heat but keep the lid on. Let it sit for 5 more minutes so the steam finishes cooking the quinoa.
7. Finally, fluff the quinoa with a fork to separate the grains and keep it light and airy.

Doing it this way makes the quinoa soft but still a little bit firm, which is perfect for salads. If you stir it too much or cook it too long, it can get mushy and sticky, which isn’t as nice to eat. Letting it sit covered after cooking is a small step that really helps the texture.

When I first tried cooking quinoa, I didn’t rinse it and the salad tasted a bit bitter. After I learned to rinse it well, the flavor was so much better! Also, fluffing it with a fork instead of stirring with a spoon keeps the grains from clumping together, which makes the salad look prettier and taste better. Give it a try—you’ll notice the difference right away!

• quinoa - Substitute with bulgur wheat: Bulgur wheat has a similar texture and nutty flavor, making it a great alternative to quinoa.

• green lentils - Substitute with brown lentils: Brown lentils hold their shape well and have a similar earthy flavor to green lentils.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the quinoa and lentils.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness to cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini has a similar crunchy texture and mild flavor, making it a good substitute for cucumber.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a different but equally fresh and vibrant flavor to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the salad.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative.

• To store your lentil quinoa salad, first ensure it has cooled to room temperature. This prevents condensation and keeps the salad fresh.
• Transfer the salad into an airtight container. This helps maintain the crispness of the vegetables and the integrity of the quinoa and lentils.
• Place the container in the refrigerator. The salad can be stored for up to 4-5 days, making it a perfect option for meal prep.
• If you want to freeze the salad, portion it into individual servings. This makes it easier to thaw and consume as needed.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the salad has been stored.
• When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Before serving, give the salad a good toss. You may want to add a bit more olive oil and lemon juice to refresh the flavors.
• Avoid freezing the salad if it contains delicate ingredients like cherry tomatoes and cucumber. These can become mushy upon thawing. Instead, add these fresh after thawing the base salad.
• For best results, consume the thawed salad within 1-2 days. This ensures you enjoy the freshest taste and texture.

• Stovetop Method:

  1. Place the lentil quinoa salad in a non-stick skillet.
  2. Add a splash of olive oil or a few tablespoons of water to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the quinoa and lentils.

• Microwave Method:

  1. Transfer the salad to a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through. Check the temperature and heat in additional 30-second increments if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the lentil quinoa salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger portions.

• Steaming Method:

  1. Place the salad in a heatproof bowl that fits into your steamer basket.
  2. Fill a pot with a few inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, cover, and steam for 5-7 minutes. This gentle method helps retain the freshness of the vegetables.

• Cold Option:

  1. If you prefer to enjoy the lentil quinoa salad cold, simply take it out of the refrigerator.
  2. Allow it to sit at room temperature for about 15-20 minutes to take the chill off.
  3. Toss with a bit of extra lemon juice or olive oil to refresh the flavors.

• Saucepan: Used to cook the quinoa by bringing water to a boil and simmering the grains until they are tender.

• Saucepan: Used to cook the lentils by boiling them in water until they are tender.

• Mixing bowl: Used to combine the cooked quinoa, lentils, and chopped vegetables.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to chop the cherry tomatoes, cucumber, red onion, and parsley.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Fork: Used to fluff the cooked quinoa after it has rested.

• Measuring cups: Used to measure out the quinoa, lentils, water, olive oil, and lemon juice.

• Measuring spoons: Used to measure out the salt and black pepper.

• Colander: Used to drain any excess water from the cooked lentils.

• Serving spoon: Used to toss the salad and serve it.

Cook quinoa and lentils together: Use a large pot with a divider to cook quinoa and lentils simultaneously, saving time and reducing the number of dishes.

Pre-chop vegetables: Chop the cherry tomatoes, cucumber, red onion, and parsley ahead of time and store them in the fridge.

Use a food processor: Quickly chop the red onion and parsley using a food processor.

Batch cook: Prepare larger quantities of quinoa and lentils and store them in the fridge for use in multiple recipes throughout the week.

Pre-make dressing: Whisk together the olive oil, lemon juice, salt, and black pepper in advance and store in a sealed container.