Vegan Lentil and Quinoa Salad

For the Salad:

1 cup quinoa (uncooked)

1 cup green or brown lentils (cooked and drained)

2 cups water

1 red bell pepper (diced)

1 cucumber (diced)

1 cup cherry tomatoes (halved)

¼ red onion (thinly sliced)

1 avocado (diced)

¼ cup fresh parsley (chopped)

¼ cup fresh mint (chopped)

For the Dressing:

¼ cup olive oil

2 tbsp fresh lemon juice

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 clove garlic (minced)

salt and pepper to taste

Salad:

Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let cool.

In a large bowl, combine the cooked quinoa, lentils, red bell pepper, cucumber, cherry tomatoes, red onion, avocado, parsley, and mint.

Dressing:

In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to coat.

Serving:

Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories320

% Daily Value *
Total Fat 15g20%

Saturated Fat 2g10%
Sodium 250mg11%
Total Carbohydrate 35g13%

Dietary Fiber 8g29%

Total Sugars 5g
Protein 12g

Vitamin A 20mcg3%
Vitamin C 30mg34%
Calcium 6mg1%
Iron 20mg112%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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