Balsamic Lentil and Quinoa Salad

When you have a craving for tender lentils and roasted vegetables together in a salad, you’ll love this balsamic lentil salad with dried cranberries! This lentil salad is quick and easy to prepare, featuring a range of healthy roasted veggies, lentils, nuts and dried cranberries. It’s a tasty meal for anyone on the go!

If your body’s craving something warm, indulgent and fresh, this simple lentil salad will satisfy your taste buds. This balsamic lentil salad is a delicious meal packed with antioxidant rich superfoods like quinoa, fruits, nuts and spinach. These sweet ingredients are matched with a tangy balsamic vinegar which ties all of the ingredients together.

What’s healthy about it?

Besides being super tasty, this lentil and quinoa salad makes for a perfect weeknight meal. It’s packed with protein and fiber rich ingredients like lentils and quinoa and can be teamed up with any vegetable you fancy! The fruits in the salad also make for an excellent source of vitamins. This meal works well as a main course or even as leftovers for lunch. It’s superb teamed with vegan greek yogurt.

Balsamic Lentil and Quinoa SaladPin

Balsamic Lentil and Quinoa Salad

A simple and delcious balsamic lentil and quinoa salad. To make this recipe your own, add in your favorite roast veggies and top with delicious vegan yogurt for a special treat.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • ½ cup  quinoa
  • 1 cup  chopped red onion
  • ½ cup  chopped fresh parsley
  • 2 cloves, minced 
  • 1 cup  dried brown lentils
  • ½ cup  mixed cranberries and golden berries
  • 3 cups spinach
  • cup  chopped walnuts
  • 1 1 yellow pepper
  • 3 tablespoons  olive oil (optional)
  • 3 tablespoons  balsamic vinegar
  • 2 teaspoons  Dijon mustard
  • Vegan yogurt (optional)

Instructions
 

  • Prepare the quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
  • Bring medium saucepan of water to boil. Add in 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, which is about 20 minutes.
  • Preheat oven to 450 degrees. Place yellow peppers, chopped into squares, on a rimmed baking sheet. Drizzle with 1 tbs olive oil. Divide 1 garlic clove among peppers. Sprinkle and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes.
  • Stir remaining oil, vinegar, mustard and remaining garlic in a small saucepan over low heat until just warm (do not boil).
  • Place warm lentils and quinoa in bowl. Add in yellow pepper, chopped onion, walnuts, dried fruit, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad onto spinach leaves and top with your favorite vegan yogurt; Serve warm.

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