Quinoa and Lentil Salad

142 Reviews
98% would make this recipe again

Preparation : 15 min Cooking : 30 min
430 calories/serving


2/3 cup green or brown lentils (dried) 110 g
1 cup quinoa 180 g
2 cups water 500 mL
1 yellow or red sweet peppers, finely diced 200 g
1 shallots, finely chopped 40 g
1/2 bunch arugula, coarsely chopped 80 g
1/4 cup extra virgin olive oil 65 mL
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
2 tsp Dijon mustard 10 g
80 g feta cheese, crumbled
4 tbsp fresh mint, finely chopped 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Rinse the lentils and cook them in a saucepan of boiling salted water, about 30 min until tender but still somewhat firm. Drain, discard the liquid and set aside the lentils.
  2. Cook the quinoa in the water then let it cool down 10 minutes.
  3. Prepare the vegetables: Seed, core and dice the pepper; finely chop the shallot; coarsely chop the arugula. Place the vegetables in a large bowl. Add the lentils and quinoa to the bowl.
  4. In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper. Pour over the salad. Gently toss to combine. Coarsely crumble the feta cheese and add it on top of the salad. Sprinkle with the finely chopped mint then serve.


Lentils can be cooked up to 5 days in advance.

Nutrition Facts Table

per 1 serving (330 g)


% Daily Value




22 g

33 %

Saturated 5.3 g
+ Trans 0 g

27 %


20 mg


270 mg

11 %


47 g

16 %


7 g

28 %


5 g

Net Carbs

40 g


16 g

Vitamin A

22 %

Vitamin C

148 %


15 %


48 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12
Source of  :
Calcium, Selenium


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1 ½
Fats 4

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142 Reviews (133 with rating only) 98% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
may 18, 2018 | I would make this recipe again

I very much enjoyed this dish. Other than adding a few roasted pine nuts, I followed the recipe. Added this to my cookbook and I anticipate making it often.

Useful 0
Eden D.
july 12, 2015 | I would make this recipe again

Super - I had to restrain myself from licking my plate.

Useful 0
october 20, 2021 | I would make this recipe again

Very yummy! I replaced the arugula with fresh parsley, and replaced a few tbsp of the olive oil with the liquid from the feta cheese. Good for a lunch, or side dish of a dinner.

Useful 0
october 20, 2021 | I would make this recipe again

My husband was worried that it wouldn't fill him up (he's a meat lover) but he loved it and we had leftovers for lunches. Next time i'd cut the amount of mint in half, i find it overpowered the flavour of the quinoa.

Useful 0
september 07, 2010 | I would make this recipe again

I made this recipe without the mint, arugula, and feta and we loved it. I can't wait to try it with the complete list of ingredients. Lovely, fresh-tasting salad - and filling also!

Useful 0

Top Reviews

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june 01, 2009 | I would make this recipe again

Tasty and easy - nice peppery rocket taste contrasting with the earthy lentils. Did a half and half mix of quinoa/bulgur wheat all in one pan, which cooked together fine.

Useful 2
october 20, 2021 | I would make this recipe again

We have had this recipe twice. The second time we added half of the dressing and half of the requested feta. The flavor was much nicer. In addition, we substituted the quinoa with couscous.

Useful 1
october 20, 2021 | I would make this recipe again

this was easy and very tasty!

Useful 1

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