This lentil quinoa salad is a delightful and nutritious dish that combines the earthy flavors of quinoa and green lentils with the freshness of cherry tomatoes, cucumber, and parsley. It's perfect for a light lunch or a side dish, offering a balance of protein, fiber, and vibrant vegetables.
While most of the ingredients in this recipe are common, you might need to pay special attention to quinoa and green lentils. These are often found in the grains or health food section of the supermarket. Make sure to rinse them well before cooking to remove any bitterness.
Ingredients For Lentil Quinoa Salad Recipe
Quinoa: A protein-rich grain that is fluffy and slightly nutty when cooked.
Green lentils: Earthy and firm legumes that hold their shape well in salads.
Cherry tomatoes: Sweet and juicy tomatoes that add a burst of flavor and color.
Cucumber: Crisp and refreshing, providing a nice contrast in texture.
Red onion: Adds a sharp, tangy flavor that complements the other ingredients.
Parsley: Fresh and herbaceous, it brightens up the salad.
Olive oil: A healthy fat that brings everything together with a smooth texture.
Lemon juice: Adds a zesty, tangy flavor that enhances the overall taste.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a mild heat and depth to the salad.
Technique Tip for This Recipe
To enhance the flavor of your quinoa and lentils, consider toasting the quinoa in a dry pan over medium heat for a few minutes until it becomes fragrant before cooking. This adds a nutty depth to the quinoa. Similarly, you can add a bay leaf or a clove of garlic to the lentils while they simmer to infuse them with additional flavor. Remember to remove the bay leaf or garlic before combining with the other ingredients.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- 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.
How to Reheat Leftovers
Stovetop Method:
- Place the lentil quinoa salad in a non-stick skillet.
- Add a splash of olive oil or a few tablespoons of water to prevent sticking.
- Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the quinoa and lentils.
Microwave Method:
- Transfer the salad to a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel to retain moisture.
- 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:
- Preheat your oven to 350°F (175°C).
- Spread the lentil quinoa salad evenly in an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger portions.
Steaming Method:
- Place the salad in a heatproof bowl that fits into your steamer basket.
- Fill a pot with a few inches of water and bring to a simmer.
- 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:
- If you prefer to enjoy the lentil quinoa salad cold, simply take it out of the refrigerator.
- Allow it to sit at room temperature for about 15-20 minutes to take the chill off.
- Toss with a bit of extra lemon juice or olive oil to refresh the flavors.
Best Tools for This Recipe
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.
How to Save Time on Making This Salad
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.
Lentil Quinoa Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 1 cup green lentils rinsed
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
Instructions
- 1. Cook quinoa: In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- 2. Cook lentils: In another saucepan, bring 2 cups of water to a boil. Add lentils, reduce heat to low, cover, and simmer for 20 minutes or until tender. Drain any excess water.
- 3. Prepare vegetables: While quinoa and lentils are cooking, chop the cherry tomatoes, cucumber, red onion, and parsley.
- 4. Combine ingredients: In a large mixing bowl, combine cooked quinoa, lentils, cherry tomatoes, cucumber, red onion, and parsley.
- 5. Make dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 6. Toss salad: Pour dressing over the salad and toss to combine. Adjust seasoning if needed. Serve chilled or at room temperature.
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