This lentil quinoa salad has it all: protein, iron, veggies and the health benefits of quinoa. So easy to put together and a great spring dish!
5 months ago when I first started this blog, I never dreamed that I would have another food blog asking me to guest post let alone be on guest post number 3 by now!
Wendy from the awesome site Cooking Quinoa contacted me a few weeks ago about creating a recipe for her site. I was honored to get her email and all her kind words, her site is fabulous you need to check it out! She also has two cookbooks out, The Quintessential Quinoa Cookbook and The Gluten free Quintessential Quinoa Cookbook. They look amazing, maybe I’ll get one for Mother’s Day from the hubby!
Her email was such perfect timing because I was thinking about posting another quinoa recipe. With spring finally here and the possibility of beginning those outside get togethers, picnics or just relaxing days at home enjoying the weather, I wanted to post a recipe that people could use for all the upcoming fun.
Light, Delicious And Perfect For Picnics
I wanted something light but flavorful and wanted it to be a dish for all types of eaters. My Lentil Quinoa Salad fit the description perfectly. This dish was actually the very first vegan and gluten free dish I created over 5 years ago when I was going through my fertility procedures and working with my holistic nutritionist, so it holds a special place in my heart.
It brings back so many memories for us, I loved it then and I love it now.
This Lentil Quinoa Salad Is Packed With Flavor
Back then, eating this way was much harder so this salad was a staple in our house. It not only tastes great, but it fulfilled us better than most of the foods we made during that period of time. It is really easy to put together and is perfect for those busy weeks!
I love how it covers all the bases when it comes to a vegan eater’s needs, not only is it full of protein, iron, and fiber, it also has nutrient rich veggies and the amazing quinoa. My husband loves the tang the lemon and vinegar bring.
I made it for our Easter celebration this past weekend and it was a huge hit!
More Healthy Salads You Might Like;
- 2 cups uncooked quinoa
- veggie broth or water to cook quinoa , low sodium if needed
- 1 cup roasted peppers red, yellow or a mix (use jarred version for easy prep)
- 2 cups fresh spinach
- 2 cups precooked lentils Trader Joe’s has a great pack
- Himalayan pink salt and ground ground black pepper to taste
- juice of ½ lemon
- 1 tablespoon balsamic vinegar
- Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth or water. You can also cook on the stove following the package directions. Also make sure to cook the lentils if they are not precooked.
- Meanwhile, wash and chop spinach. Chop peppers. Place both in a large bowl. Place lentils in the bowl.
- Once the quinoa is done place it in the bowl while hot and mix well. This will wilt the spinach just a bit. Add vinegar and lemon. Place in the refrigerator for at least 15 minutes to chill.
- Once chilled, add salt and pepper to taste. Depending on the lentils and peppers you used you may not need a lot of seasoning.
If you prefer this salad without the touch of tanginess feel free to leave out the lemon and vinegar.