Hey there, fellow plant-based enthusiasts! I’m thrilled to share with you my revamped version of a classic favorite: the Lentil Quinoa Salad. Whether you’re meal prepping for the week, looking for a hearty lunch, or need a vibrant side dish for dinner, this salad has got you covered. It’s packed with protein, loaded with fresh veggies, and bursting with flavors that dance on your taste buds. Let’s dive right in!

Why You’ll Love This Salad:

Protein-Packed: Combining lentils and quinoa for a double dose of plant-based protein.
Nutrient-Rich: Loaded with vitamins, minerals, and fiber to keep you energized.
Versatile: Perfect as a main dish, side, or even a hearty snack.
Easy to Make: Quick preparation with simple ingredients you likely already have in your kitchen.

Ingredients:

1 cup quinoa, rinsed
1 ½ cups water or vegetable broth (for extra flavor)
1 cup cooked lentils (green or brown work best)
1 red bell pepper, diced
1 cucumber, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup Kalamata olives, pitted and sliced (optional)
1 avocado, diced (add just before serving to keep it fresh)

For the Dressing:

¼ cup extra-virgin olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon maple syrup or agave nectar
Salt and pepper, to taste

Instructions:

Cook the Quinoa:
- In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
Prepare the Lentils:
- If using canned lentils, drain and rinse them thoroughly. If cooking from scratch, ensure they’re tender but not mushy. Let them cool before adding to the salad.
Chop the Veggies:
- Dice the red bell pepper, cucumber, and avocado. Halve the cherry tomatoes and finely chop the red onion. Fresh herbs like parsley and mint add a refreshing touch, so don’t skip them!
Make the Dressing:
- In a small bowl or a mason jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and maple syrup. Season with salt and pepper to taste. Give it a good shake or stir until well combined.
Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, lentils, diced vegetables, cherry tomatoes, parsley, mint, and olives if using.
- Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
Add the Avocado:
- Just before serving, gently fold in the diced avocado to keep it creamy and fresh.
Serve and Enjoy:
- This salad can be enjoyed immediately or chilled in the refrigerator for an hour to let the flavors meld together beautifully. It also makes excellent leftovers!

Tips for Perfection:

Customize Your Veggies: Feel free to add or substitute with your favorite veggies like shredded carrots, roasted sweet potatoes, or even some crunchy radishes.
Boost the Flavor: Add a sprinkle of feta-style vegan cheese or some toasted nuts and seeds for an extra layer of texture and taste.
Storage: Store in an airtight container in the fridge for up to 4 days. The flavors only get better as it sits!
Make it a Meal: Pair with some whole-grain bread or pita, or add a side of hummus to turn this salad into a complete meal.

Nutritional Highlights:

High in Protein: Quinoa and lentils provide a robust protein foundation, perfect for muscle repair and energy.
Rich in Fiber: Keeps your digestive system happy and helps you feel full longer.
Vitamins & Minerals: Packed with vitamins A, C, K, and essential minerals like iron and magnesium.

I hope you enjoy making and savoring this Vegan Lentil Quinoa Salad as much as I do. It’s a versatile dish that’s sure to become a staple in your meal rotation. Feel free to share your own twists and tweaks in the comments below – I’d love to hear how you make it your own! Happy cooking and eating!