Healthy & Low-Calorie Main Dishes Vegan Vegetarian

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

Name: Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: INGREDIENTS; 1 cup quinoa, rinsed; 1 cup cooked green or brown lentils; 2 cups vegetable broth or water; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/4 red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup tahini; Juice of 1 lemon; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil for drizzling

by Linda September 17, 2026

written by Linda September 17, 2026

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This Nutty Quinoa and Lentil Salad is a delightful fusion of flavors and textures, offering a vibrant and nutritious meal perfect for any day of the week. Packed with protein-rich quinoa and lentils, this salad is not only filling but also incredibly satisfying.

The star of this dish is the bright lemon-tahini dressing, which adds a zesty touch that complements the nutty flavors of the quinoa and lentils beautifully. This salad can be served warm or cold, making it a versatile choice for lunch, dinner, or even meal prep.

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 14g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 cup quinoa, rinsed
1 cup cooked green or brown lentils
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup tahini
Juice of 1 lemon
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for drizzling

Instructions

In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed. Remove from heat and let it cool.
In a large mixing bowl, combine cooked quinoa, lentils, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss gently to combine.
In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Gradually add water to achieve the desired consistency for the dressing.
Drizzle the tahini dressing over the salad and toss well to coat all ingredients. Adjust seasoning as necessary.
Serve immediately or store in the refrigerator for up to 3 days. Enjoy cold or at room temperature.

Notes

Note: For added crunch, feel free to toss in some toasted nuts or seeds, such as sunflower seeds or slivered almonds.

To enhance the flavor even further, consider toasting the quinoa before cooking it; this adds a lovely nuttiness. If you prefer a different dressing, try a balsamic vinaigrette or a yogurt-based sauce for a creamier texture.

For leftovers, store the salad in an airtight container in the fridge for up to 3 days. If the dressing is too thick after refrigeration, simply thin it out with a little water or lemon juice before serving.

healthy lentils quinoa salad vegan

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

Ingredients

Instructions

Notes

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