Go Back Email Link
–+ servings
Quinoa Lentil Salad with Roasted Vegetables

Quinoa Lentil Salad with Roasted Vegetables

Eleanor Craig
Rooted in Mediterranean sensibilities with Andean quinoa at its heart, this salad marries nutty grains, tender lentils, and caramelized roasted vegetables. Bright lemon–tahini dressing cloaks every bite with creamy citrus and subtle spice, while fresh herbs and arugula add a lively, peppery finish. It’s hearty yet light, perfect warm or at room temperature, and built for both elegant lunches and make-ahead meals.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 570 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Chef's Knife
  • Cutting board
  • Measuring cups and spoons
  • Fine-mesh sieve
  • Medium saucepan with lid
  • Small saucepan
  • Large mixing bowl
  • Whisk

Ingredients
 
 

For the Roasted Vegetables:

  • 16 oz sweet potato peeled and 1/2-inch dice
  • 2 cups red bell pepper cut into 1-inch pieces
  • 2 cups zucchini halved lengthwise and cut into 1/2-inch half-moons
  • 1 cup red onion cut into 1-inch wedges, layers separated
  • 1 ½ cups cherry tomatoes left whole
  • 3 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¾ tsp kosher salt
  • ½ tsp black pepper freshly ground

For the Quinoa:

  • 1 cup white quinoa rinsed well in a fine-mesh sieve
  • 1 ¾ cups low-sodium vegetable broth or water
  • 1 piece bay leaf

For the Lentils:

  • ¾ cup French green lentils rinsed and picked over
  • 3 cups water
  • 1 clove garlic lightly smashed
  • 1 piece bay leaf

For the Lemon-Tahini Dressing:

  • ⅓ cup tahini well-stirred, room temperature
  • ¼ cup fresh lemon juice from about 2 lemons
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp warm water plus more as needed to thin
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup or honey
  • 1 clove garlic finely grated
  • ½ tsp ground cumin
  • ½ tsp kosher salt to taste
  • ¼ tsp black pepper freshly ground, to taste

To Serve:

  • 4 cups baby arugula loosely packed, or baby spinach
  • ½ cup fresh flat-leaf parsley coarsely chopped
  • ¼ cup fresh mint coarsely chopped
  • ⅓ cup toasted pumpkin seeds pepitas
  • ½ cup feta cheese crumbled, optional
  • 1 tsp lemon zest finely grated
  • 6 wedges lemon for serving, optional

Instructions
 

  • Preheat and Prepare the Pan: Preheat the oven to 425°F / 220°C. Line a rimmed baking sheet with parchment for easy cleanup and to encourage even browning.
  • Roast the Vegetables: In a large bowl, combine sweet potato, red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with 3 tbsp olive oil, then add 1 tsp cumin, 1 tsp smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat, spreading into a single layer on the prepared sheet. Roast until the sweet potatoes are tender and edges are caramelized, 20–25 minutes, rotating the pan and stirring once halfway.
  • Cook the Quinoa: Meanwhile, rinse quinoa under cold water in a fine-mesh sieve for 30–60 seconds to remove bitterness. Bring the vegetable broth and bay leaf to a boil in a medium saucepan; stir in quinoa. Reduce to low, cover, and simmer until the liquid is absorbed and the grains are tender, 15 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork and discard the bay leaf.
  • Cook the Lentils: At the same time, combine lentils, water, smashed garlic, and bay leaf in a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook until the lentils are just tender but not splitting, 20–25 minutes. Drain well, discard aromatics, and spread briefly on a plate to steam-dry for 2–3 minutes.
  • Make the Lemon–Tahini Dressing: In a mixing bowl, whisk together tahini, lemon juice, olive oil, Dijon, maple syrup, grated garlic, cumin, salt, and pepper. Whisk while drizzling in warm water until the dressing is smooth, creamy, and pourable—about 30–60 seconds. Adjust with a splash more warm water as needed to reach a ribboning consistency.
  • Assemble the Salad: In a large bowl, combine warm quinoa, drained lentils, roasted vegetables, arugula, parsley, mint, and lemon zest. Add about half of the dressing and toss gently until everything is coated and the arugula just wilts. Taste and adjust seasoning with a pinch more salt or pepper if needed.
  • Finish and Serve: Transfer to a platter or bowls. Sprinkle with toasted pumpkin seeds and crumbled feta (if using), then drizzle with the remaining dressing. Serve warm or at room temperature with lemon wedges for squeezing.

Notes

Chef’s Tips: 

  • Roasting Results: Give vegetables breathing room—overcrowding steams them. Use two pans if needed for deep caramelization.
  • Fluffy Quinoa: Rinse thoroughly and let it rest off heat before fluffing to separate the grains.
  • Perfect Lentils: Salt lentils after cooking to keep the skins intact; drain well so they don’t water down the dressing.
  • Dressing Control: Tahini brands vary—thin with warm water in small additions until it ribbons off the whisk.
  • Make-Ahead: Cook quinoa and lentils and roast vegetables up to 3–4 days in advance; refrigerate separately. Dress just before serving.
  • Vegan and Allergen Notes: Skip feta for a fully vegan salad; use toasted sunflower seeds for a nut-free crunch.
  • Serving Ideas: Add chickpeas for extra protein, or top with grilled halloumi for a savory twist.

Nutrition

Calories: 570kcalCarbohydrates: 66gProtein: 20gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 11mgSodium: 737mgPotassium: 1229mgFiber: 16gSugar: 11gVitamin A: 13615IUVitamin C: 100mgCalcium: 204mgIron: 7mg
Feedback is key!Rate this Recipe !