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Vibrant Quinoa Lentil Bowl

Featured in: Flavorful Vegan Meals and Snacks

Want a filling bowl that's good for you? This Quinoa Lentil Bowl combines soft lentils and fluffy quinoa with crunchy veggies like cucumber, red onion, and colorful bell peppers. The bowl gets its zing from crumbled feta and fresh parsley, all brought together with a tangy lemon-garlic dressing. You can fix it beforehand for grab-and-go lunches or serve it on the side. It only takes 25 minutes to throw together and stays good in your fridge for up to 5 days. It's naturally gluten-free and veggie-friendly, and you can make it vegan-friendly by leaving out the feta.
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Updated on Tue, 22 Apr 2025 17:39:51 GMT
Lentil and Quinoa Salad Pin it
Lentil and Quinoa Salad | tastefullyrecipe.com

This Mediterranean-style mix combines hearty lentils and fluffy quinoa as its base, bringing nutty goodness and protein power together. Crisp veggies add a refreshing snap while tangy lemon dressing pulls everything into harmony. It's a filling yet light dish with balanced textures and flavors that's perfect for a satisfying meal.

We can't get enough of this salad at my house - they ask for it every week, especially when we're eating outdoors. I love how the taste deepens overnight, making leftovers even tastier for lunch the next day.

Serving Size and Time

You'll get 6 big servings from this (about 1.5 cups each). It takes just 15 minutes to prep plus 20 minutes cooking time.

Essential Components Breakdown

  • Brown lentils: They hold up really well without getting mushy and bring an earthy taste that works great with the quinoa
  • Tricolor quinoa: Looks pretty on the plate and brings a light nuttiness that makes the whole dish better
  • Ripe tomatoes: Add little pops of sweet juiciness throughout the salad
  • Persian cucumbers: Give you that satisfying crunch without making everything watery
  • Real feta cheese: Adds rich, salty creaminess that makes every forkful amazing

Making Your Dish

Getting The Grains Ready:
Wash quinoa under cold water until it runs clear. First dry-toast it in your pot until it smells nutty and turns slightly golden. Pour in water, bring to a simmer. Cover and cook until you see those little spiral tails appear.
Handling The Lentils:
Check through lentils to pick out any tiny stones. Gently simmer in seasoned water until they're tender but not mushy. Drain well and spread them out to cool quickly. Add seasonings while they're still warm so they soak up all the flavor.
Whipping Up The Dressing:
Squeeze fresh lemons and mix with good olive oil. Beat in some crushed garlic and a bit of Dijon until smooth. Toss in fresh herbs and adjust salt and pepper to your liking. Let it sit while you work on everything else.
Putting It All Together:
Mix your cooled grains and lentils in a big bowl. Gently stir in all your chopped veggies and herbs. Pour your dressing all over. Sprinkle crumbled feta on top just before you're ready to eat.
Nutritious Lentil and Quinoa Salad Pin it
Nutritious Lentil and Quinoa Salad | tastefullyrecipe.com

I grew up in a Mediterranean family where lentils showed up at almost every meal. My grandma would make this salad whenever the whole family got together. She taught me that taking care with how you cook lentils can totally transform your food.

Great Combinations

Make this into a full meal by adding some grilled chicken, a piece of fish, or some warm pita on the side. On hot summer nights, we love it with a glass of cool white wine and some fresh fruit to finish.

Fun Variations

Try throwing in some roasted sweet potatoes for a touch of sweetness, use goat cheese instead of feta, or play with different herbs like mint or dill. Want more protein? Top it with some grilled shrimp or toss in some chickpeas.

Storage Tips

If you're making this ahead, keep everything separate until you're ready to eat. When serving later, add extra dressing and fresh herbs to wake it up. It'll stay good in a sealed container for up to five days in your fridge.

Detailed View Lentil Quinoa Salad Mix Pin it
Detailed View Lentil Quinoa Salad Mix | tastefullyrecipe.com

I've been making this salad for years now, and I've learned it's not just about throwing ingredients together but being careful with each step. The reward is a perfectly balanced dish that shows healthy food can taste amazing and fill you up.

Frequently Asked Questions

→ Can I fix this bowl ahead?
Sure can. You can make this bowl up to 5 days early. Just pop it in a sealed container in your fridge.
→ How can I tell when lentils are done cooking?
Lentils should be soft but not falling apart. They usually need about 15 minutes on the stove. Don't cook them too long or they'll turn mushy.
→ Can I use lentils from a can?
You bet. Just grab a 14 oz can of lentils. Drain them, give them a rinse, and toss them straight into your bowl.
→ Is this good for prepping meals ahead?
Definitely! This bowl keeps nicely in the fridge and actually tastes better the next day, making it perfect for planning your meals.
→ How do I make this bowl vegan?
Just skip the feta cheese or swap it with your go-to vegan cheese option.

Quinoa Lentil Power Bowl

This vibrant Quinoa Lentil Bowl mixes protein-packed grains with garden-fresh veggies and a bright citrus dressing for a satisfying bite.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Patricia


Difficulty: Easy

Cuisine: Mediterranean

Yield: 8 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Salad Base

01 Half cup of dry green or brown lentils
02 One cup of raw quinoa

→ Fresh Vegetables & Herbs

03 Red onion, half, finely diced
04 Diced small red bell pepper
05 Two tomatoes, seeds removed and chopped
06 Cucumber, half, cut into small chunks
07 Half cup of finely chopped fresh parsley

→ Dairy

08 Half cup of crumbled feta

→ Zesty Dressing

09 Half cup of premium olive oil
10 Quarter cup of juice from one fresh lemon
11 One teaspoon of lemon zest
12 One tablespoon of Dijon mustard
13 One garlic clove, finely chopped or grated
14 Half teaspoon of sea salt

Instructions

Step 01

First, get a big pot of heavily salted water boiling. Throw in both quinoa and lentils, letting them simmer together for around 15 minutes until lentils are soft but not mushy. Once done, pour them into a fine mesh strainer and run cold water over them to cool things down. Shake the strainer well to get rid of extra water.

Step 02

As your grains are cooking, whip up your dressing. Mix the olive oil, lemon juice, zest from the lemon, Dijon, chopped garlic, and salt in a container or small bowl. Stir everything until it's completely mixed and put it aside so the flavors can blend together.

Step 03

Grab a big bowl and add your cooled quinoa and lentils. Mix in the diced onion, chopped bell pepper, diced tomatoes, cucumber chunks, feta, and parsley. Drizzle your dressing all over and gently toss until everything's coated nicely. Give it a taste and add more salt or some pepper if needed.

Step 04

You can eat your salad right now, or you can keep it in the fridge in a sealed container for up to 5 days.

Notes

  1. To save time, try using a 14 oz. can of already cooked lentils instead. Just rinse them off and toss them right in.
  2. No fresh garlic around? Just swap in half a teaspoon of garlic powder for your dressing.

Tools You'll Need

  • Big cooking pot for the grains
  • Fine mesh strainer
  • Big mixing bowl
  • Small container or bowl for mixing dressing
  • Good knife and cutting surface

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy from the feta cheese
  • Might contain small amounts of mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 282
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 8 g