Name: Lentil and Quinoa Salad with Lemon Dijon Dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 17⅔ oz dried lentils (about 2½ cups, preferably whole brown or green lentils or a suitable salad blend); 17⅔ oz dried tricolor quinoa (about 3 cups); Water for cooking (about 8½ cups per pot, plus more as needed); 3 medium carrots (peeled and finely grated (about 10½ oz)); ½ medium red onion (finely minced (about 2½ oz)); 3 garlic cloves (very finely minced); ½ cup plus 2 tablespoons lemon juice (about 3 lemons); 3 tablespoons Dijon mustard; 1 cup plus 1 tablespoon olive oil; 3 tablespoons finely chopped parsley; 3 tablespoons finely chopped cilantro; 3 tablespoons finely chopped chives; 1 teaspoon ground cumin; 2 teaspoons fine salt to start (plus more to taste); 1 teaspoon ground black pepper (plus more to taste); Lettuce (baby greens, and a few fresh mint leaves, optional, for serving)

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This lentil and quinoa salad combines tender lentils, separate quinoa grains, grated carrots, and finely chopped herbs in a lemon Dijon dressing. The mustard helps the oil coat the grains, while the carrots add a little sweetness. Cook the lentils until tender without letting them collapse, then drain everything thoroughly so the salad stays loose rather than watery.

It is a cold grain-and-legume salad with parsley, cilantro, chives, garlic, and cumin. There is no mayonnaise or cheese in the dressing. Make a generous batch for packed lunches, a buffet, or a supper with a simple green salad.

This recipe is based on my YouTube video, with a few adjustments since publication: clearer cooking times for different lentils, measured lemon juice, a gradual approach to salt, and more precise draining instructions. The original equal weights of dried lentils and quinoa are retained.

{VIDEO}

A generous salad with distinct grains

I cook the lentils and quinoa separately because they do not necessarily finish at the same time. Tricolor quinoa should have a little bite; lentils should be tender all the way through without turning into a paste. Combining them only after cooking gives more control over both textures.

The fine chopping matters here. Big chunks of raw onion or garlic would stand out against the small grains. Tiny pieces spread their flavor across the bowl. I also grate the carrots finely so they settle into the dressing instead of forming a separate layer.

This has a different character from my lentil salad with eggs, and the quinoa replaces the wheat base used in couscous tabbouleh with parsley. Lentils and quinoa supply fiber and plant protein, while olive oil makes this a substantial salad. Portion it as a meal or serve a smaller scoop alongside other dishes.

Ingredients and useful choices

This is a large batch: 17⅔ oz dried lentils, about 2½ cups, and 17⅔ oz dried tricolor quinoa, about 3 cups. Add 3 medium carrots, ½ medium red onion, and 3 garlic cloves. The dressing uses ½ cup plus 2 tablespoons lemon juice, 3 tablespoons Dijon mustard, 1 cup plus 1 tablespoon olive oil, and 3 tablespoons each finely chopped parsley, cilantro, and chives.

Season with 1 teaspoon ground cumin, 1 teaspoon ground black pepper, and 2 teaspoons fine salt to start. Taste the finished bowl before adding more salt. Optional lettuce, baby greens, and a little fresh mint reproduce the serving style shown in the video.

Whole brown or green lentils are the easiest choice for a salad with defined pieces. If using a mixed bag like the video, check its cooking instructions: split orange or yellow lentils can soften much faster than whole lentils. Do not assume any multicolor blend will cook evenly in thirteen minutes.

Rinse the quinoa in a fine sieve before cooking, unless its package states it is already rinsed. Use a sieve fine enough to keep the tiny grains. Measure the lemon juice rather than relying only on the number of lemons; three small lemons and three large ones can produce quite different dressings.

Make the salad

1. Cook the lentils and quinoa separately

Rinse and sort the lentils. Put them in a large saucepan with about 8½ cups water. Bring to a boil, reduce to a gentle simmer, and cook until tender, usually 15–30 minutes for whole lentils. Follow the package for a mixed blend and begin tasting early. Add hot water if needed to keep the lentils submerged.

In a separate pot, bring about 8½ cups water to a boil. Add the rinsed quinoa and simmer for about 12–18 minutes, until the grains are tender and their little pale tails have opened. Both pots can cook at the same time. This follows the video’s boil-and-drain method; it is not an absorption method.

A cooked lentil should yield when bitten, without a hard, chalky center. The quinoa should taste tender with a slight bite. Drain each as soon as it reaches that point, rather than waiting for both pots to finish together.

2. Start the lemon and herb dressing

Strain the lemon juice into a large bowl to remove seeds. Whisk in Dijon mustard, the initial salt, pepper, and cumin. Stir in the finely chopped parsley, cilantro, and chives. The herbs should be dispersed through the liquid, with no large stems.

Dijon contributes flavor and helps hold the dressing together. For a simpler dressing to use with other salads, see my quick mustard vinaigrette. Keep the lemon, cumin, and three herbs here for this salad’s particular taste.

3. Prepare the vegetables

Peel and finely grate the carrots. Mince the red onion, then crush and mince the garlic very finely. Add all three to the dressing bowl. Small carrot strands mix more readily than long, coarse shreds and give a little color to almost every spoonful.

If you enjoy that carrot-and-mustard combination on its own, my grated carrot salad with mustard dressing uses it in a simpler side dish.

4. Whisk in the olive oil

Add the oil gradually while whisking. The dressing should turn glossy and lightly thickened, with the chopped vegetables and herbs suspended in it. Whisk again before adding it to the grains if any oil has separated.

The full oil quantity belongs to a batch made with more than two pounds of dry lentils and quinoa combined. For a smaller batch, halve every ingredient together. Cutting only the grains in half would leave too much dressing.

5. Cool and drain thoroughly

Briefly rinse the drained lentils and quinoa with cold water to stop cooking, as in the video. Let them drain well for about 10 minutes, shaking the sieve gently. Spread in shallow trays if they still feel warm. Avoid leaving the cooked ingredients soaking in rinse water.

There should be no stream of water dripping into the mixing bowl. Excess water is the difference between a dressing that clings and a puddle that collects underneath. Cool the grains before mixing to keep the herbs fresh and the lentils intact.

6. Fold, taste, and serve

Combine the cooled lentils and quinoa in a very large bowl. Add the dressing in two or three additions, lifting and folding gently. Stop short of crushing the lentils. Let the salad stand for 10 minutes, then taste a spoonful containing both grains and vegetables. Adjust salt, pepper, or lemon juice if necessary.

Serve in a bowl or spoon onto lettuce with a small bed of baby greens. Add a few mint leaves if desired. For the lettuce, reserve a little of the dressing before mixing the salad, rather than adding a separate unmeasured sauce.

Substitutions

White quinoa can replace tricolor quinoa in the same dry weight. It may cook more quickly, so check it earlier. Whole brown or green lentils can replace the mixed lentils; their cooking time should be judged on their own package and texture. Avoid using split red lentils as a direct replacement when you want a salad with intact lentils.

If cilantro is not to your taste, replace its chopped volume with more parsley. Reduce the garlic to one or two cloves for a milder raw garlic flavor. These are flavor adjustments and do not change the cooking method.

For different legumes in a cold salad, try three-bean salad or chickpeas with onion and feta. Those dishes have their own dressing balance; they are useful alternatives rather than automatic substitutions for the cooked lentils here.

Questions about texture and preparation

Why did my lentils turn mushy?

Split lentils soften faster than whole ones, and an energetic boil can break up tender pieces. Choose whole lentils for the firmest result, simmer gently, and start tasting before the suggested cooking time ends.

Can I make it the day before?

Yes. Refrigerate the finished salad promptly in covered containers and keep the serving greens separate. Stir gently before serving and taste again once the grains have absorbed the dressing. Use within three days.

Is it gluten-free and vegan?

The base ingredients are naturally gluten-free and plant-based. Check the mustard and packaged grain or lentil blends if those labels matter for the people eating it. The optional garnish adds no dairy or eggs.

Can I halve the recipe?

Yes. Halve both dry ingredients, the vegetables, herbs, and dressing. Use enough water to cook comfortably, then drain. The cooking times stay approximately the same; the pot size and amount of boiling water will affect how quickly the simmer returns.

What to serve alongside

For a lunch spread, pair it with a fresh Greek salad and creamy homemade hummus. A warm bread side such as soft focaccia suits the lemon dressing.

In colder weather, serve a smaller portion with lentil and vegetable soup or creamy tomato soup. The same salad works year-round; change the meal around it rather than changing the entire recipe.