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Balsamic Lentil and Quinoa Salad

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


  • 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)


  • 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.