Looking for an easy, flavourful meal prep idea? This Quinoa Salad with Lentils recipe checks all the boxes. Lentils and quinoa satisfy while apples, carrots, and celery offer a delightful crunch. A bright vinaigrette dressing brings it all together. It’s perfect for a light, energizing lunch. It also works as a side dish. Best of all, it stays fresh for days.
Just throw a big batch together and savor throughout the week! Try my Harissa Chickpea Smash Sandwiches for another delicious way to meal-prep lunch. Need another refreshing side dish? Check out this Carrot Ribbon Salad with Arugula or this Mediterranean-Orzo Salad with Grapes.
This Quinoa Salad with Lentils recipe is quick to prepare and uses simple ingredients. Start by making the quinoa. Use water, broth, or bone broth for even deeper flavour. With the quinoa simmering away, now is the perfect time to chop up a few vegetables. While you’re at it, mix up a tasty dressing with a few pantry staples.
In minutes you will be ready to enjoy a home-cooked meal packed with nutrition. This recipe is both gluten free and dairy free and would make a great addition to your lunchbox or picnic basket!
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Why You'll Love This Recipe
- Meal Prep Friendly – Stays fresh for days, so you can enjoy it throughout the week.
- Gluten-Free & Dairy-Free – A great option for those with dietary restrictions.
- Fiber-Rich – Keeps you full!
- Quick to make – Prep the veggies and whisk up the dressing while the quinoa cooks, so everything comes together in no time.
- Good Source of Protein – Lentils and quinoa provide plant-based protein to keep you feeling full.
Ingredients
See the recipe card below for a full list of ingredients and measurements.
How To Make Quinoa Salad
Here are the step-by-step instructions to make this recipe.
Step 1: Cook the quinoa.
Follow the cooking instructions on your quinoa package. For the brand I used, I brought 3 ¼ cups of water to a boil, then added 2 cups of quinoa, stirred well, covered, and simmered for 15 minutes, or until the quinoa was fluffy and the liquid was absorbed. Remove from heat, fluff with a fork, and let cool.
Step 2: Prepare the dressing.
In a small bowl or jar, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, herbs de Provence, salt, and pepper until well combined. Set aside.
Step 3 & 4: Chop the vegetables and assemble the salad.
While the quinoa cooks, dice the celery, shred the carrots, and finely chop the parsley. Drain and rinse the lentils. Chop the apples last so that they don't have a chance to brown.
In a large bowl, combine the cooked quinoa, drained lentils, shredded carrots, hemp hearts, chopped parsley, apples, and celery.
Step 5: Add the dressing and serve!
Pour about half of the dressing over the salad and toss to coat. Taste and add more dressing as needed before serving.
Enjoy immediately or refrigerate in an airtight container for up to 3–4 days.
Expert Tips
- More Flavourful Quinoa: Cook it in vegetable broth or bone broth for extra depth of flavor.
- Speed Up the Prep: While the quinoa cooks, chop the apples, celery, and parsley, and whisk together the dressing to save time.
- Let It Sit: For the best flavor, let the salad sit for 30 minutes before serving so the dressing has time to absorb.
- Make It Ahead: This salad keeps well for 3–4 days in the fridge, making it perfect for meal prep.
Recipe FAQs
Try adding feta cheese, grilled chicken or toasted nuts/seeds for extra protein and flavor.
I like to add half of the dressing initially so the quinoa can soak up the flavours, but I save the rest to drizzle over each bowl when serving. This keeps the salad fresh and keeps the apples from turning brown but also prevents it from getting too soggy over time.
It stays fresh for at least 4 days when stored in an airtight container in the refrigerator.
If you tried this Quinoa and Lentil Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Quinoa and Lentil Salad
Ingredients
- 2 cups dry quinoa
- 1 19 oz can of lentils drained and rinsed
- 2 cups shredded carrots
- 4 ribs celery finely diced
- ⅔ cups fresh parsley finely chopped
- 3 cups apples chopped
- ¼ cup hemp hearts
Apple Cider Vinegar Dressing
- ½ cup apple cider vinegar
- ½ cup olive oil
- 2 tsp herbes de Provence or Italian seasoning
- 2 tsp smooth Dijon mustard
- 3 tsp honey or maple syrup
- salt and pepper to taste
Instructions
- Cook the Quinoa – Follow the cooking instructions on your quinoa package. For the brand I used, I brought 3 ¼ cups of water to a boil, then added 2 cups of quinoa, stirred well, covered, and simmered for 15 minutes, or until the quinoa was fluffy and the liquid was absorbed. Remove from heat, fluff with a fork, and let cool.2 cups dry quinoa
- Prepare the Dressing – In a small bowl or jar, whisk together apple cider vinegar, olive oil, herbs de Provence, smooth Dijon mustard, honey, salt, and pepper until well combined. Set aside.½ cup apple cider vinegar, ½ cup olive oil, 2 teaspoon herbes de Provence, 2 teaspoon smooth Dijon mustard, 3 teaspoon honey, salt and pepper
- Chop the Vegetables & Apples – While the quinoa cooks, dice the celery, shred the carrots, and finely chop the parsley. Drain and rinse the lentils. Chop the apples last so that they don't have a chance to brown.1 19 oz can of lentils, 2 cups shredded carrots, 4 ribs celery, ⅔ cups fresh parsley, 3 cups apples
- Assemble the Salad – In a large bowl, combine the cooked quinoa, drained lentils, shredded carrots, hemp hearts, chopped parsley, apples, and celery.¼ cup hemp hearts
- Add the Dressing – Pour about half of the dressing over the salad and toss to coat. I like to add some dressing right away to let the flavors meld, then drizzle more over each individual serving bowl. Taste and add more dressing as needed before serving.
- Serve & Store – Enjoy immediately or refrigerate in an airtight container for up to 3–4 days. If meal prepping, store extra dressing separately and drizzle over individual portions when serving.
Notes
- More Flavourful Quinoa: Cook it in vegetable broth or bone broth for extra depth of flavor.
- Speed Up the Prep: While the quinoa cooks, chop the apples, celery, and parsley, and whisk together the dressing to save time.
- Let It Sit: For the best flavor, let the salad sit for 30 minutes before serving so the dressing has time to absorb.
- Make It Ahead: This salad keeps well for 3–4 days in the fridge, making it perfect for meal prep.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Abby Fraser says
This recipe was perfect for lunch meal prep. I ate it for the whole work week and it tasted amazing right to the end! Very filling, and so nutritious.
Meg says
This is SO, SO good. Love the crunch of apple. You don't even really notice the lentils, the texture all together is fantastic. I gave a bowl to our contractor as we are knee deep in Renos and he was a big fan too! I am going to use this a lunch meal prep over and over again.