Quinoa Lentil Salad
Quinoa Lentil Salad is a delightful dish that combines the nutty flavors of quinoa with the heartiness of lentils, creating a filling and nutritious meal. This salad is not only packed with protein and fiber, but it also offers a vibrant mix of textures and flavors that will leave your taste buds dancing. Whether you’re looking for a quick lunch, a light dinner, or a potluck contribution, this Quinoa Lentil Salad is sure to impress.
Top Reasons to Make Quinoa Lentil Salad
- Nutrient-Dense: This salad is loaded with plant-based protein, fiber, and essential vitamins and minerals.
- Versatile: Perfect as a side dish or a main course, it can be enjoyed warm or cold.
- Easy to Prepare: With just a few simple steps, you can whip up a delicious meal in no time.
- Make-Ahead Friendly: Ideal for meal prep, the flavors deepen over time, making it even more delicious the next day.
- Customizable: Feel free to add your favorite vegetables, nuts, or dressings to make it your own.
Ingredient Rundown
- 1 1/4 cups dried lentils: Choose a firm lentil variety like green or brown for optimal texture.
- 2/3 cup dried quinoa: This ancient grain adds a nutty flavor and is a complete protein.
- 3 cups water: Essential for cooking the lentils and quinoa.
- 3/4 teaspoon curry powder: Adds a warm, aromatic kick to the salad.
- 8 ounces Brussels sprouts: Thinly sliced for a crunchy, nutritious addition.
- 1 cup thinly sliced shallots: Provides a mild onion flavor and sweetness.
- 2 tablespoons olive oil: For sautéing and dressing the salad.
- 1/2 cup DeLallo Sun-Dried Peppers, chopped: Adds a burst of flavor and color.
- 1/2 cup scallions, chopped: For a fresh, oniony crunch.
- 1/2 lemon, juiced: Brightens up the entire dish.
- Salt and pepper: To taste.
Essential Tools for Success
- Large pot: For cooking lentils and quinoa.
- Skillet: For sautéing the Brussels sprouts and shallots.
- Mixing bowl: To combine all ingredients together.
- Cutting board and knife: Essential for chopping vegetables.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
Quinoa Lentil Salad — Do This Next
Step 1: Cook the Lentils
Rinse the lentils under cold water. In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender but still firm. Drain and set aside.
Step 2: Prepare the Quinoa
In a separate pot, rinse the quinoa under cold water. Add the quinoa to the pot with 1 1/4 cups of water and 3/4 teaspoon of curry powder. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Step 3: Sauté the Brussels Sprouts and Shallots
While the lentils and quinoa are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced Brussels sprouts and shallots, sautéing for about 5-7 minutes, or until they are tender and slightly caramelized. Season with salt and pepper to taste.
Step 4: Combine Everything
In a large mixing bowl, combine the cooked lentils, quinoa, sautéed Brussels sprouts, and shallots. Add the chopped sun-dried peppers and scallions. Squeeze in the juice of half a lemon and mix well. Adjust the seasoning with salt and pepper as needed.
Step 5: Serve and Enjoy
This Quinoa Lentil Salad can be served warm or chilled. It’s perfect for meal prep and can be stored in the refrigerator for several days. Enjoy this nutritious salad as a main dish or a side, and relish the delightful flavors in every bite!
Seasonal Spins
- Winter: Add roasted butternut squash or sweet potatoes for a heartier salad.
- Spring: Incorporate fresh peas and asparagus for a vibrant, seasonal touch.
- Summer: Toss in diced cucumbers and cherry tomatoes for a refreshing twist.
- Fall: Mix in apples or pears for a hint of sweetness and crunch.
Steer Clear of These
- Avoid overcooking the lentils; they should be tender but hold their shape.
- Don’t skip the lemon juice; it brightens the flavors significantly.
- Beware of using too much salt; add gradually and taste as you go.
- Try to use fresh vegetables; they add the best flavor and texture to the salad.
Storage & Reheat Guide
Store any leftover Quinoa Lentil Salad in an airtight container in the refrigerator for up to 4 days. If you prefer to serve it warm, you can gently reheat it on the stovetop over low heat, adding a splash of water or olive oil to prevent it from drying out. This salad can also be enjoyed cold, making it a versatile meal option.
Quinoa Lentil Salad Q&A
Can I use different types of lentils?
Yes! While green or brown lentils are recommended for their firmness, you can experiment with other types such as red lentils. Just note that red lentils cook faster and will be softer.
Is this salad gluten-free?
Absolutely! Both quinoa and lentils are naturally gluten-free, making this salad a great option for those with gluten sensitivities.
Can I make this salad vegan?
This Quinoa Lentil Salad is already vegan, as it contains no animal products. Enjoy it as is!
What can I add for extra protein?
To boost the protein content, consider adding chickpeas, tofu, or even diced grilled chicken if you prefer. Nuts and seeds can also add a nice crunch and additional protein.
Final Thoughts
Quinoa Lentil Salad is not just a meal; it’s a celebration of flavors and textures that nourish your body and delight your palate. With its hearty ingredients and vibrant colors, this salad can fit into any occasion, from family dinners to casual lunches. Plus, with its ease of preparation and flexibility in ingredients, it’s a recipe you’ll want to keep on repeat in your kitchen. Whether served warm or cold, this salad promises to be a go-to favorite. Enjoy the wonderful combination of quinoa and lentils, and let each bite remind you of the joy of wholesome cooking!
Quinoa Lentil Salad
Ingredients
Equipment
Method
- Step 1: Rinse the lentils under cold water. In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender but still firm. Drain and set aside.
- Step 2: In a separate pot, rinse the quinoa under cold water. Add the quinoa to the pot with 1 1/4 cups of water and 3/4 teaspoon of curry powder. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Step 3: While the lentils and quinoa are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced Brussels sprouts and shallots, sautéing for about 5-7 minutes, or until they are tender and slightly caramelized. Season with salt and pepper to taste.
- Step 4: In a large mixing bowl, combine the cooked lentils, quinoa, sautéed Brussels sprouts, and shallots. Add the chopped sun-dried peppers and scallions. Squeeze in the juice of half a lemon and mix well. Adjust the seasoning with salt and pepper as needed.
- Step 5: This Quinoa Lentil Salad can be served warm or chilled. It’s perfect for meal prep and can be stored in the refrigerator for several days.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 4 days.
- Add your favorite vegetables or nuts to customize the salad.
- Reheat gently on the stovetop with a splash of water or olive oil to prevent drying out.
