Lentil and Quinoa Salad with Cucumber and Lemon Dressing

This Lentil and Quinoa Salad with Cucumber and Lemon Dressing is a light, refreshing, and nutritious dish that’s perfect for a healthy lunch or dinner. Packed with plant-based protein, fiber, and fresh vegetables, this salad is full of vibrant flavors and textures. The lemon dressing adds a zesty kick, while the lentils and quinoa provide a satisfying base that’s both filling and wholesome.

Ingredients

• 1 cup cooked lentils (green or brown)

• 1 cup cooked quinoa

• 1 cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1 tbsp olive oil

• 2 tbsp freshly squeezed lemon juice

• 1 tsp lemon zest

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 tbsp chia seeds or sunflower seeds (optional, for crunch)

Preparation Steps

1. Cook the Lentils and Quinoa

Start by cooking the lentils and quinoa according to package instructions. Once cooked, drain any excess water and let them cool to room temperature. You can cook them ahead of time and refrigerate them for convenience.

2. Prepare the Vegetables

Dice the cucumber into small cubes, chop the red onion finely, and roughly chop the fresh parsley.

3. Make the Lemon Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and pepper. Adjust the seasoning to taste and set aside.

4. Assemble the Salad

In a large mixing bowl, combine the cooked lentils, quinoa, cucumber, red onion, and parsley. Toss everything together gently.

5. Dress the Salad

Pour the lemon dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.

6. Serve

Top the salad with chia seeds or sunflower seeds for added crunch, and serve immediately. Alternatively, you can chill the salad in the fridge for 20-30 minutes to let the flavors meld together.

Expert Tips

• Make It Vegan: This recipe is already vegan, but feel free to add any additional plant-based proteins like chickpeas or tofu for a heartier version.

• Add Extra Veggies: You can add extra vegetables like bell peppers, cherry tomatoes, or spinach to make the salad even more colorful and nutrient-dense.

• Meal Prep: This salad can be stored in the fridge for 2-3 days, making it perfect for meal prep. Just keep the dressing separate until ready to serve to prevent the salad from getting soggy.

Why This Dish Works

The combination of lentils, quinoa, and fresh vegetables makes this salad a powerhouse of protein, fiber, and vitamins. The lemon dressing adds a bright, tangy flavor that balances the earthiness of the lentils and quinoa, making this dish light yet filling. It’s a great option for a quick lunch, a side dish, or a healthy snack.

Conclusion

Lentil and Quinoa Salad with Cucumber and Lemon Dressing is a nutritious, flavorful, and refreshing dish that’s perfect for any occasion. With its vibrant ingredients and zesty dressing, it’s a great way to enjoy a light, healthy meal that’s both satisfying and delicious.