Quinoa Lentil Salad with Lime Dressing is simple, filling, and comes together in about 40 minutes with just a handful of ingredients.
You will need quinoa, lentils, fresh parsley, green onions, and a lime and cumin dressing. That is pretty much it.
This is a Mediterranean-inspired salad that works as a main dish or a side. Serve it warm right off the stove or let it cool down to room temperature. Either way, it holds up well and tastes great.
A large mixing bowl is really all you need to bring it together once the grains are cooked.
With 13 grams of protein per serving, it is a great meatless option for lunch or dinner. If you are doing meal prep for the week, this one stores well in the fridge and reheats easily.
The lime dressing keeps everything bright and fresh, even on day three. Make it once and you will see why it earns a regular spot on the dinner table.
Why You’ll Love This Quinoa Lentil Salad
It Comes Together in 40 Minutes
Both the quinoa and the lentils cook on the stovetop at the same time. You will have everything ready in about 40 minutes with minimal effort.
It Works as a Main or a Side
Serve it as a light lunch, a meatless dinner, or a side alongside grilled chicken or fish. It is versatile enough to work in a lot of different meals.
The Lime Cumin Dressing is Simple and Bright
Olive oil, fresh lime juice, lime zest, garlic, and cumin come together in a dressing that adds a lot of flavor without a lot of ingredients.
It Meal Preps Well
This salad holds up well in the fridge for several days. The flavors actually improve as it sits, making it a great option for weekly meal prep lunches.
It is Naturally Gluten Free and Vegetarian
No substitutions needed. The recipe is naturally gluten free and completely plant based as written.
Ingredient Substitutions
Quinoa
White quinoa works best here, but red or tri-color quinoa can be used. The texture will be slightly firmer, but the flavor is similar.
Lentils
Green or brown lentils work well because they hold their shape after cooking. Red lentils will become too soft and are not recommended for this recipe.
Fresh Parsley
Cilantro can be used in place of parsley if you prefer a more herb-forward flavor that pairs well with the lime dressing.
Lime Juice
Fresh lemon juice can be substituted for lime juice in equal amounts. The flavor will be slightly less bright but still works well.
Olive Oil
Avocado oil can be used in place of olive oil. It has a neutral flavor and works well in the dressing.
Fresh Garlic
If you do not have fresh garlic, ¼ teaspoon of garlic powder can be used in its place.
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Quinoa Lentil Salad with Lime Dressing
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Equipment
Ingredients
For the Salad:
For the Lime Dressing:
- 3 tablespoon olive oil
- 3 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to low and cover the saucepan.
- Simmer for 12 to 15 minutes, or until the water is fully absorbed and the quinoa is tender.
- Remove the saucepan from the heat and fluff the quinoa with a fork.
- Set the quinoa aside and allow it to cool slightly.
- In a separate medium saucepan, combine the rinsed lentils and 3 cups of water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to low and add ½ teaspoon of salt.
- Partially cover the saucepan and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.
- Drain any excess water from the lentils and set aside.
- In a large mixing bowl, combine the warm quinoa and warm lentils.
- Add the chopped parsley and sliced green onions to the bowl.
- Toss the mixture gently until everything is evenly combined.
- In a small mixing bowl, combine the olive oil, lime juice, lime zest, minced garlic, cumin, salt, and black pepper.
- Whisk the dressing until it is smooth and well blended.
- Pour the dressing over the quinoa and lentil mixture.
- Toss until all of the quinoa, lentils, and parsley are evenly coated with the dressing.
- Taste the salad and adjust with a small amount of additional salt, pepper, or lime juice as needed.
- Serve warm or at room temperature, garnished with extra parsley and lime wedges if desired.
Notes
Tips and Tricks
Rinse the quinoa well. Quinoa has a natural coating called saponin that can make it taste bitter if not rinsed. Run it under cold water in a fine mesh strainer for about 30 seconds before cooking. Do not overcook the lentils. Check the lentils around the 18-minute mark. You want them tender but still holding their shape. Overcooked lentils will turn mushy when tossed with the dressing. Toss while warm. Combining the quinoa and lentils while they are still warm helps them absorb the lime dressing better. The flavors will be more pronounced throughout the salad. Taste before serving. The dressing is balanced, but lime juice and salt levels can vary. Give the salad a quick taste after tossing and adjust as needed. Make the dressing ahead. The lime cumin dressing can be made up to 3 days in advance and stored in the fridge. Give it a quick stir or shake before pouring it over the salad.Storing and Reheating
Storing: Allow the salad to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons of water. Warm over low heat, stirring gently until heated through. Reheat in Microwave – Place a serving in a microwave-safe bowl with a small splash of water. Cover loosely and heat in 30-second intervals, stirring between each, until warm. Serving Cold – This salad can also be served straight from the fridge. It works well as a cold grain salad for lunch without any reheating needed.Nutrition
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