Lentil Quinoa Salad

16 45 604
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Lentil Quinoa Salad
Health Rating


1 cup Green lentils, raw
4 cup Water
1 cup Quinoa, uncooked
1/4 cup Extra virgin olive oil (or walnut oil)
1/4 cup Lemon juice
2 clove(s) Garlic (minced)
1 tsp Sea salt
1/2 tsp Oregano, dried
1/8 cup Mint, fresh
1/8 cup Dill, fresh
1/4 tsp Black pepper
1/4 cup Parsley, fresh (minced)
1 small pepper(s) Red bell pepper (diced)
2 medium stalk(s) Celery (finely minced)
1/2 cup Black olives (chopped)
1/2 cup Walnuts


1. Place lentils in a medium-sized pot, cover with water, and bring to boil.

2. Turn heat way down, partially cover, and allow to simmer gently for 20-25 minutes, or until tender but not mushy. Drain and transfer to a large bowl.

3. While the lentils are cooking, bring quinoa and water to a boil, Reduce heat and simmer until water is absorbed, about 10-15 minutes.

4. Combine lentils and quinoa with remaining ingredients, except walnuts.

5. Mix gently but thoroughly.

6. Cover and refrigerate.

7. Before serving top with walnuts.



makes a great combination with vegetarian sources of protein because it is itself a complete protein (ie beans, peas, lentils)! 

Adding quinoa helps to increase your fibre intake as well, making it great for digestion!

Nutrition Facts

Per Portion

Calories 604
Calories from fat 269
Calories from saturated fat 33
Total Fat 29.9 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.8 g
Monounsaturated Fat 14.2 g
Cholesterol 0
Sodium 905 mg
Potassium 747 mg
Total Carbohydrate 63 g
Dietary Fiber 10.8 g
Sugars 2.1 g
Protein 21.2 g

Dietary servings

Per Portion

Fruit 0.1
Grain 2.1
Meat Alternative 1.8
Vegetables 2.0

Energy sources

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