Quinoa French Lentil Herb Salad

Irresistible combination of tastes and textures

Quinoa French Lentil Herb Salad

Quinoa, French Lentil & Fresh Herb Salad: Irresistible combination of tastes and textures - chewy, earthy quinoa and French lentils, spicy arugula, crunchy celery and walnuts, Italian parsley, tart lime juice and zest, tahini, garlic.

French lentils work well in this salad, but brown lentils or regular lentils will also work.

Brown rice, barley, buckwheat, millet or couscous are interchangeable with quinoa in this recipe.

Total Prep & Cook Time: 60 min

Yield: 6 Servings

Nutrition Data, 227g Serving: 317 cal, 42g carb, 11g fat, 98mg sodium, 12g fiber, 14g protein, 2g Sugars, low saturated fat & cholesterol, good source Folate, Phosphorous, Manganese, Vit A, Vit. C, Vit K. Estimated glycemic load 16


  • For the Salad:
  • 3 cups cooked quinoa (from 1 cup raw quinoa)
  • 2 cups cooked French lentils (from 3/4 cup raw lentils)
  • 2 cups baby arugula or other baby greens, coarsely chopped
  • 1 small carrot, shredded
  • 1 stalk celery, finely chopped
  • 1/4 cup walnuts, coarsely chopped
  • For the Dressing:
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  • 1 Tbsp lime zest (from 1 lime)
  • 1/4 cup fresh lime juice (1 - 2 limes)
  • 1/2 can full fat coconut milk (1/2 can)
  • 2 Tbsp tahini
  • 1 tsp apple cider or rice vinegar
  • 1 tsp agave syrup or any sweetener
  • 1 Tbsp dried mediterranean herb mix (e.g. rosemary, oregano, marjoram, basil, tarragon)
  • Optional: 1/4 tsp garlic powder
  • Optional: 1/2 tsp onion powder
  • Optional: 1/2 tsp ginger powder
  • 1/4 tsp salt or to taste
  • Fresh-ground black pepper to taste


  1. Quinoa cooking directions
  2. Lentil cooking directions
  3. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients well with a whisk or in a blender
  4. Cool the lentils and quinoa, then combine with the dressing in a bowl
  5. Chop the arugula, celery and walnuts, shred the carrot, then stir the veggies in with the quinoa and lentils
  6. If you're not in a rush, let the salad sit for a while to develop the flavors
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Recipe Tips

Make extra quinoa and lentils and freeze for another day, another salad - or soup, or stir fry.

To chop celery fine, slice in four pieces lengthwise, then in thin slices, then pile them and mince them, just as you would garlic or parsley

A microplane grater is perfect for zesting lime or lemon. If you don't have one, use any fine grater.

Quinoa French Lentil Herb Salad becomes even more flavorful when it marinates for an hour or more, and tastes even better after it stays in the fridge overnight.

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