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5 from 2 votes

Quinoa and Lentil Salad

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.
Author: Christy Faber

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.