Quinoa Lentil Salad with Sun-Dried Tomatoes

Quinoa Lentil Salad with Sun-Dried Tomatoes cover

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Quinoa Lentil Salad with Sun-Dried Tomatoes

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Ingredients

Warning0 allergens identified

Quinoa Lentil Salad with Sun-Dried Tomatoes

¼ cup sun-dried tomatoes in oilminced

¼ cup fresh parsleychopped

¼ cup red onionchopped

¼ cup Parmesan cheeseshaved

3 cups waterfor lentils

½ cup French green lentils

1 bay leaf

½ onion(cut in half)

1 clove garlic

⅔ cup water

⅓ cup quinoa

1 bay leaf

1 pinch salt

Dressing

⅓ cup extra-virgin olive oil

⅓ cup oil from sun-dried tomatoes

2 tablespoons white vinegar or lemon juice

1 tsp dried oregano

½ tsp black pepperfresh ground

1 tsp salt

Bring 3 cups of water to a boil in a large saucepan. Add ½ cup of French green lentils, 1 bay leaf, ½ an onion (cut in half), and 1 clove of garlic. Reduce to a simmer and cook for 20-30 minutes, until tender. Drain, discard the bay leaf, onion, and garlic, and let cool to room temperature.

Cooking the Quinoa

In a saucepan, bring ⅔ cup of water to a boil. Stir in ⅓ cup quinoa, a bay leaf, and a pinch of salt. Cover and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Let cool to room temperature.

Making the Dressing

In a small bowl, whisk together ⅓ cup olive oil, ⅓ cup reserved sun-dried tomato oil, 2 tablespoons white vinegar or lemon juice, 1 teaspoon dried oregano, ½ teaspoon black pepper, and 1 teaspoon salt until combined.

Assembling the Salad

In a large mixing bowl, combine 1 cup cooked quinoa, 1 cup cooked lentils, ¼ cup minced sun-dried tomatoes, ¼ cup fresh parsley, ¼ cup chopped red onion, and ¼ cup shaved Parmesan cheese. Pour the dressing over the salad and toss to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

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Tips & Tricks (5)

Cook Grains Separately for Perfect Texture 🍚
Cook quinoa and French green lentils in separate pots with their own bay leaves and aromatics—this prevents the lentils from becoming mushy while quinoa stays fluffy, and allows you to control each grain's cooking time perfectly.
Dress While Warm for Maximum Flavor Absorption 🌡️
Toss the warm quinoa and lentils with the vinaigrette immediately after draining—warm grains absorb dressing more effectively, creating deeper flavor throughout the salad rather than just coating the surface.
Toast Sun-Dried Tomato Oil for Enhanced Depth 🍅
Gently warm the sun-dried tomato oil in a small pan before mixing into your dressing to intensify its concentrated flavor and create a more cohesive, aromatic vinaigrette.
Macerate Red Onions with Vinegar First ✨
Toss sliced red onions with a pinch of salt and splash of vinegar 10-15 minutes before adding to the salad—this softens their bite and allows them to absorb flavor, making them less harsh and more integrated.
Make-Ahead Strategy: Keep Components Ready 📅
Store cooked grains, dressing, and toppings separately in the fridge for up to 5 days, then assemble fresh just before serving—this prevents sogginess while allowing you to meal prep efficiently throughout the week.