Name: Quinoa Lentil Salad with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: American

Balancing Bowls Verified

January 29, 2026

This quinoa lentil salad is packed with flavor, hearty ingredients, and the perfect balance of textures. It combines chewy sun-dried tomatoes, fluffy white quinoa, and tender French green lentils for a protein-packed, fiber-rich dish that works as a side dish, meal prep option, or potluck favorite. The dressing is made with extra-virgin olive oil, white vinegar, and oregano, giving this quinoa salad a Mediterranean-inspired touch.

Quinoa Lentil Salad with Sun-Dried Tomatoes

Quinoa Lentil Salad with Sun-Dried Tomatoes cover

From the Cook

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Quinoa Lentil Salad with Sun-Dried Tomatoes

Balancing Bowls Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Cooking the Lentils

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.

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Tips & Tricks (5)

Quinoa Rinse Hack 🚰
Always rinse quinoa thoroughly in a fine-mesh strainer to remove the natural saponin coating, which can create a bitter taste and improve overall texture.
Lentil Timing Precision 🕰️
Cook French green lentils separately and slightly al dente to maintain their distinct texture and prevent mushiness in the final salad.
Sun-Dried Tomato Oil Trick 🍅
Reserve and use the oil from sun-dried tomatoes as a flavor-boosting element in your dressing for an extra layer of Mediterranean-inspired depth.
Herb Chopping Technique 🌿
Chop fresh parsley just before adding to the salad to preserve its vibrant color and maximize its aromatic oils and flavor.
Marination Magic 🥗
Allow the completed salad to rest for 30 minutes before serving to let the flavors meld and intensify, creating a more complex taste profile.

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About the Cook

Balancing Bowls

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.