Lentil Quinoa Salad

Estimated Macros (Per Serving)

• Calories: 208

• Protein: 9.5g

• Fat: 5.3g

• Carbohydrates: 31.8g

• Fiber: 7.4 grams

Light, fresh, and summer-ready—this Quinoa Lentil Salad is one of my go-to meals when I want something nourishing, cooling, and easy to prep.

It’s packed with fiber, plant-based protein, and flavor—and you can scoop it into wraps, eat it as a side, or top it with avocado or cheese for a more filling meal.

Ingredients (Serves 4)

• 1 cup cooked quinoa

• 1 cup canned lentils, drained and rinsed

• ½ large cucumber, diced (~¾ cup)

• 1 bell pepper, diced

• ½ cup canned chickpeas, rinsed

• ¼ cup red onion, finely diced

• ¼ cup fresh parsley or cilantro, chopped

• Juice of ½ lemon, or more to taste

• Drizzle of olive oil (~1 tbsp)

• Salt & pepper, to taste

• Optional toppings: feta, goat cheese, diced avocado

Instructions

1. In a large bowl, combine cooked quinoa, lentils, cucumber, bell pepper, chickpeas, onion, and herbs.

2. In a small bowl or jar, whisk together lemon juice, olive oil, salt, pepper, and garlic powder if desired.

3. Pour dressing over the salad and toss to combine.

4. Store in an airtight container in the fridge for up to 4 days.

5. Serve in wraps, collard leaves, lettuce cups, or enjoy as a side!

Tip

This salad gets even better after a few hours in the fridge. For extra creaminess, add avocado or a sprinkle of goat cheese just before serving.

You’ll find this recipe—and more make-ahead seasonal ideas—in my Free Summer Seasonal Eating Guide.