Quinoa & Lentil Salad with Lemon Dressing

When you want a healthy salad that is filling enough to be a main dish, then you need this Quinoa & Lentil Salad recipe. Cooked quinoa gets combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

Quinoa & Lentil Salad with Lemon Dressing
  • 1 cup brown rice
  • 1 cup uncooked red lentils
  • 1 cup uncooked quinoa (you can use red or white quinoa, or a mixture of both)
  • 1 red bell pepper, de-cored and chopped finely
  • 1 large tomato, diced
  • 1 cucumber, diced
  • 1 cup baby kale, chopped finely
  • ½ bunch flat-leaf parsley
  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar (or apple cider vinegar)
  • 1 lemon, juiced
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  1. First, cook the brown rice. Rinse and drain the rise in a fine-mesh strainer. Place the rice in a medium saucepan with 2 cups of filtered water. Heat the mixture to boiling, then reduce the heat to low, cover the pot, and simmer for 45 minutes or until the rice has absorbed all of the water.
  2. Cook the lentils and quinoa in the same pot. Rinse them in a strainer and add them to a large saucepan. Add 4 1/4 cups of water. Bring the pot to a boil, cover, and reduce the heat to low. Cook for 15- 20 minutes, or until all the water has been absorbed.
  3. After the rice, quinoa, and lentils have cooked, combine them in a large mixing bowl. Toss to combine.
  4. Next, add the red bell pepper, tomato, cucumber, parsley, olive oil, vinegar, lemon juice, maple syrup, ground cumin, salt, and pepper. Stir well to combine.
  5. Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors combine.
Courtesy of

Clean Eating Kitche. For more information on how to make this recipe, including nutritional information, please visit the website.