Quinoa Lentil Salad with Sun-Dried Tomatoes

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.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 183 kcal per serving

Ingredients

¼ cup - sun-dried tomatoes in oil
¼ cup - fresh parsley
¼ cup - red onion
¼ cup - Parmesan cheese
3 cups - water
½ cup - French green lentils
1 - bay leaf
½ - onion
1 clove - garlic
⅔ cup - water
⅓ cup - quinoa
1 - bay leaf
1 pinch - salt
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 pepper
1 tsp - salt

Instructions

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.
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.
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.
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