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Quinoa Lentil Salad with Carrots, Almonds, and Fresh Herbs Recipe

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4.1 from 82 reviews

A vibrant and nutritious Quinoa Lentil Salad featuring wholesome quinoa and brown lentils, fresh shredded carrots, crunchy almonds, sweet raisins, and fragrant herbs. Tossed in a zesty citrus and spice dressing, this salad is perfect for a light lunch or meal prep, packed with plant-based protein and flavorful textures.

Ingredients

Main Ingredients

  • 1 cup white quinoa
  • 14 oz brown lentils
  • 5 carrots
  • 1/2 cup almonds
  • 1/3 cup raisins
  • 1 handful of fresh mint leaves
  • 1 handful of fresh parsley leaves

Dressing Ingredients

  • 4 tablespoons olive oil
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 dash of black pepper
  • A touch of maple syrup or honey (optional)

Additional Ingredients

  • 2 cups vegetable broth (for cooking quinoa)
  • Turmeric powder (small amount for quinoa cooking; approximate 1/4 teaspoon)

Instructions

  1. Cook the quinoa: In a medium pot, combine 1 cup of white quinoa with 2 cups of vegetable broth and a small amount of turmeric powder (about 1/4 teaspoon). Bring to a boil over high heat, then reduce the heat to medium and let it simmer covered for 10 to 15 minutes or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.
  2. Prepare the carrots: Peel the 5 carrots and shred them using the large holes of a box grater. This shredding technique adds nice texture and bite to the salad.
  3. Prepare add-ins: Roughly chop 1/2 cup almonds with a knife for crunch. Remove thick stems from the mint and parsley, then finely chop the leaves. Place 1/3 cup raisins in a small bowl, cover them with warm water, soak for 5 minutes, then drain thoroughly.
  4. Make the dressing: Juice 1 orange and half a lemon. In a small bowl, whisk together the orange juice, lemon juice, 4 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, a dash of black pepper, and a touch of maple syrup or honey if using, until fully combined.
  5. Combine salad ingredients: In a large mixing bowl, add the cooled quinoa, drained and rinsed cooked lentils (14 oz), shredded carrots, chopped almonds, soaked raisins, chopped mint, and parsley. Toss everything well to combine evenly.
  6. Serve or store: To serve immediately, pour the dressing over the salad and toss thoroughly until every ingredient is coated. For meal prep, divide the salad into 4 portions and store the dressing separately in individual containers. Refrigerate up to 4 days and add dressing just before serving. Shake well to mix.

Notes

  • Use vegetable broth instead of water to cook quinoa for extra flavor.
  • Soaking raisins plumps them and softens their texture in the salad.
  • Feel free to substitute almonds with walnuts or pecans for variety.
  • This salad can be served chilled or at room temperature.
  • Add dressing just before eating to keep the salad fresh and prevent sogginess.
  • The recipe is naturally vegan; use maple syrup instead of honey for strict vegan compliance.

Find it online: https://justsosavory.com/quinoa-lentil-salad-with-carrots-almonds-and-fresh-herbs-recipe/