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Lentil Quinoa Salad

Print Recipe
A well-rounded and delicious summer salad inspired by the Mediterranean flavors.
Course Main Course, Salad
Cuisine Mediterranean
Keyword big salad, easy salad, easy vegan salad, lentil quinoa salad, lentil salad, meal prep salad, plant based greek salad, summer salad, vegan greek salad
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 317.4
Author carleigh

Equipment

Ingredients

  • 1 cup quinoa cook according to package instructions
  • 1 cup cherry tomatoes quartered
  • ½ cup red onion diced
  • 1 cucumber seeded and diced
  • ½ cup canned lentils drained and rinsed
  • ½ cup parsley chopped
  • ½ cup pecans or walnuts, crushed
  • 2 lemon juiced
  • Salt to taste
  • 1 tsp pepper
  • 1 tsp oregano
  • Balsamic glaze to taste

Instructions

  • Cook the quinoa according to package directions and allow to cool. 
  • In a bowl, add the quinoa, lentils, parsley, mint, pecans, cucumber and tomatoes. Drizzle over the lemon, seasonings and balsamic glaze. Toss, and serve. Store in the fridge for up to 4 days.

Nutrition

Calories: 317.4kcal | Carbohydrates: 43.5g | Protein: 12.2g | Fat: 12.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 707.3mg | Fiber: 8.8g | Sugar: 4.2g | Vitamin A: 901.9IU | Vitamin C: 50.1mg | Calcium: 88.2mg | Iron: 4.6mg