This is a warm quinoa and lentil salad spiced with turmeric, cumin, cinnamon, and chilli, finished with caramelized onions, garlic, sliced almonds, and wilted spinach. It takes about 50 minutes start to finish, most of which is hands-off cooking time, and it comes together in one large pan at the end. The result is filling, naturally vegan, and genuinely good at room temperature โ which makes it useful on a busy weeknight.
Why this recipe works
Two things carry this recipe. First, the spices go into the onions, not just the quinoa โ fat-soluble compounds in cumin, cinnamon, and coriander bloom properly in hot coconut oil, so the flavor runs through the whole dish rather than sitting on the surface. Second, the lentils and quinoa are cooked separately and combined only at the end. That keeps the quinoa from turning to mush while the lentils finish their 35-minute simmer, and it means both components hold their texture when you toss everything together.
About the ingredients
- Fresh turmeric: It stains skin and fabric aggressively โ use a spoon or gloves when grating. Ground turmeric works in a pinch; use 1 teaspoon in place of 1 tablespoon fresh, since dried is more concentrated.
- Dry lentils: Green or brown lentils hold their shape after 35 minutes. Red lentils will go mushy โ skip them here.
- Coconut oil: Refined coconut oil has a high smoke point and no coconut flavor, which suits this recipe. Unrefined adds a faint sweetness. A neutral vegetable oil works too.
- Sliced almonds: They go in with the garlic and chilli, so they toast lightly in the pan. Watch them โ they burn fast once the pan is hot.
- Spinach: Baby spinach needs no slicing and wilts in under a minute. Mature spinach benefits from a rough chop first.
Common problems and fixes
- Quinoa is wet and clumpy: The lid was on too tight or the heat was too high. Cook quinoa uncovered for the last few minutes to let steam escape and dry it out slightly before combining with the other ingredients.
- Lentils turned to paste: They cooked too long or the water ran dry and they scorched. Check them at 25 minutes โ they should be just tender with a little bite. Drain immediately once done.
- The spice mix tastes flat: The onions needed more time in the oil before the garlic went in. Give them at least 8โ10 minutes on medium heat so they soften and start to color before you add anything else.
- Almonds are soft instead of crunchy: They absorbed moisture from the spinach and lentils. Add them right before serving rather than during the stir-fry step if you want them to stay crisp โ serve it at the table rather than letting it sit in the pan, since residual heat and steam will soften them quickly.
- The finished salad is bland: Lentils and quinoa both need salt during cooking, not just at the end. Taste the lentil cooking water and the quinoa mid-simmer and season both.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 3 days. The spinach will soften further but the quinoa and lentils hold up well. If you want to get ahead on a weeknight, cook the lentils and quinoa up to 2 days in advance and refrigerate them separately โ they reheat quickly in a pan with a splash of water. The onion-spice base can also be made ahead and refrigerated for 2 days; just reheat it in the pan before adding the lentils and quinoa. Skip pre-mixing the almonds into stored portions โ add them fresh each time so they stay crunchy. This salad reheats well on the stovetop over low heat, or eat it cold straight from the fridge; both work.
Moroccan Quinoa and Lentil Salad with Spiced Onions
Equipment
- Large frying pan or skillet (12-inch / 30cm)
- Medium saucepan with lid
- Second medium saucepan
- Fine-mesh sieve for rinsing and draining lentils
- Wooden spoon or silicone spatula
- Sharp Chefโs Knife
Ingredients
- 1 cup quinoa rinsed, 170g
- 2 cups water for lentils, 480ml
- 2 cups water for quinoa, 480ml
- 1 heaping tablespoon fresh turmeric grated, about 15g โ or substitute 1 teaspoon ground turmeric
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon black pepper freshly ground
- 1 teaspoon ground coriander divided: ยฝ tsp for quinoa, ยฝ tsp for onions
- ยฝ cup green or brown lentils dried, 100g
- 2 medium onions finely chopped
- 2 tablespoons refined coconut oil 28g
- ยฝ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 5 cloves garlic finely chopped
- 1 teaspoon scotch bonnet chilli finely chopped โ deseed for less heat, or substitute ยฝ teaspoon red chilli flakes for milder heat
- ยผ cup sliced almonds 25g
- 2 cups fresh spinach roughly sliced into strips, 60g
Instructions
- Boil 2 cups (480ml) of water. Rinse the lentils in a fine-mesh sieve and add them to a saucepan with the boiling water. Cover, reduce heat to low, and cook for 30-35 minutes until tender but not mushy. Check occasionally and add a splash of hot water if the pan runs dry. Stir once or twice to prevent sticking.2 cups water, 1/2 cup green or brown lentils
- In a separate saucepan, combine the rinsed quinoa and 2 cups (480ml) cold water. Bring to a boil over medium-high heat. Stir in the grated turmeric, ยฝ teaspoon ground coriander, salt, and pepper. Reduce heat to low and simmer gently, stirring regularly, for 12-15 minutes until the quinoa is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.1 cup quinoa, 2 cups water, 1 heaping tablespoon fresh turmeric, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon ground coriander
- While the quinoa and lentils cook, heat 2 tablespoons refined coconut oil in a large frying pan over medium heat. Add the chopped onions, ยฝ teaspoon ground cinnamon, 1 teaspoon ground cumin, and ยฝ teaspoon ground coriander. Stir-fry for 6-8 minutes until the onions soften and turn golden. Stir in the garlic, chopped chilli, and sliced almonds. Cook for a further 1-2 minutes until fragrant.2 medium onions, 2 tablespoons refined coconut oil, 1/2 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 5 cloves garlic, 1 teaspoon scotch bonnet chilli, 1/4 cup sliced almonds
- Once the onions begin to crisp up, add the sliced spinach to the pan and mix with the contents. Stir until the spinach is just wilted, about 1 minute.2 cups fresh spinach
- While the spinach wilts, drain the lentils and add them and the quinoa to the frying pan. Mix everything thoroughly and keep the heat on low. Taste and adjust seasoning with salt and pepper. Serve warm, at room temperature, or cold. Scatter extra sliced almonds on top for crunch.1/2 cup green or brown lentils, 1 cup quinoa, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/4 cup sliced almonds
Notes
Nutrition
Your questions, answered
Can I use canned lentils instead of dry?
Yes โ drain and rinse one 15-ounce can and skip the 35-minute simmer entirely. Add them to the pan when the recipe says to combine, and just warm them through; this cuts total cook time to about 20 minutes.
Can I make this with couscous instead of quinoa?
Yes, and itโs faster. Use 1 cup of couscous, pour 1 cup of boiling water over it, stir in the turmeric and coriander, cover, and let it steam for 5 minutes. Fluff with a fork before adding to the pan.
Is this salad good cold, or does it need to be served hot?
It works either way. Cold, the spices are a little more muted, so taste it and add a squeeze of lemon juice or a pinch of salt before serving to bring the flavor back up.
My quinoa always turns out bitter โ what am I doing wrong?
Quinoa has a natural coating called saponin that tastes bitter if not removed. Rinse it under cold running water in a fine-mesh strainer for about 30 seconds before cooking, even if the package says pre-rinsed.