Greek Lentil Quinoa Salad Recipe

If you’re looking for a fresh, vibrant, and nourishing meal that’s as satisfying as it is healthy, you have to try this Greek Lentil Quinoa Salad Recipe. I absolutely love how this salad combines the earthiness of lentils, the light fluffiness of quinoa, and the bright, zesty flavors of lemon and oregano—it’s like sunshine in a bowl! Whether you want something quick for lunch or a dish to impress at your next gathering, this recipe will become your new go-to. Stick with me, and I’ll share all the insider tips to make it turn out perfectly every time.

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Ingredients You’ll Need

For this Greek Lentil Quinoa Salad Recipe, I love how the ingredients all complement each other — earthy lentils, fluffy quinoa, fresh veggies, and salty olives create a flavor party. Here’s what you’ll want to grab before you start prepping.

• French du Puy lentils: These lentils hold their shape beautifully after cooking and add a deliciously nutty flavor.
• Quinoa: A great gluten-free grain that cooks quickly and adds light texture.
• Grape or cherry tomatoes: Their natural sweetness balances the hearty lentils.
• Zucchini: Adds a fresh crunch and mild flavor; cubed to blend well with other textures.
• Red onion: Provides a mild sharpness, finely chopped to avoid overpowering the salad.
• Kalamata olives: These bring that signature briny punch that makes this salad unmistakably Greek.
• Fresh oregano: The herbaceous, slightly minty oomph that lifts the whole dish.
• Lemon juice: For brightness—always use fresh lemons if you can!
• Extra virgin olive oil: The base of the dressing, rich and fruity.
• Salt and freshly ground black pepper: To season everything just right.

Variations

I find this Greek Lentil Quinoa Salad Recipe so adaptable—once you get the basics down, you can add your own twist to suit your tastes or use what you have on hand. Let me share a few favorites.

• Add Crunch: I sometimes toss in toasted pine nuts or walnuts for a delightful crunch and extra nuttiness.
• Switch Up the Veggies: When I want more color and flavor, diced cucumbers or roasted red peppers work beautifully.
• Make it Vegan: This recipe already is, but if you want some creamy texture, adding avocado chunks is amazing.
• Spicy Kick: A pinch of red chili flakes added to the dressing gave my family a little happy surprise.

How to Make Greek Lentil Quinoa Salad Recipe

Step 1: Cook Lentils to Tender Perfection

Start by rinsing your French du Puy lentils well—the last thing you want is sandy grit in your salad! Place them in a saucepan and cover with water by about two inches. Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer for 20 to 25 minutes until tender but not mushy. I learned early on that overcooked lentils turn mushy and lose their lovely bite, so keep an eye on them and taste toward the end. Drain well and set aside to cool.

Step 2: Fluff Up the Quinoa

While the lentils are cooking, rinse your quinoa under cold water until the water runs clear to remove any bitterness. Add quinoa and one cup of water to a small pot, bring it to a boil, then cover and reduce to a simmer. It should absorb all the water in about 12 minutes. Turn off the heat, keep the lid on, and let it steam for another 2 to 3 minutes. Fluff with a fork—you’ll want this light and airy to contrast the denser lentils.

Step 3: Chop and Combine Fresh Veggies and Olives

Once your lentils and quinoa have cooled completely, toss them in a large bowl with halved grape tomatoes, cubed zucchini, finely chopped red onion, and halved kalamata olives. I love how the mix of textures here plays off each other—the juicy tomatoes, soft lentils, and salty olives are a match made in salad heaven.

Step 4: Whisk the Dressing and Toss Everything Together

Next, whisk together your fresh oregano, salt, freshly ground black pepper, lemon juice, and extra virgin olive oil. This simple dressing is the star that pulls every ingredient together. Pour it over your salad and gently toss to combine. I find that tossing gently keeps all those delicate tomatoes from bursting and keeps each bite perfectly balanced.

How to Serve Greek Lentil Quinoa Salad Recipe

Garnishes

I almost always finish this salad with a sprinkle of crumbled feta cheese for creaminess and some extra fresh oregano leaves if I have them on hand. Sometimes a dusting of toasted pine nuts adds a wonderful crunch, too. If you like a bit more tang, a few lemon zest curls brighten every bite beautifully.

Side Dishes

This salad pairs amazingly with grilled chicken or fish for a light, Mediterranean-inspired meal. I’ve also enjoyed it alongside warm pita bread and a dollop of tzatziki for a truly authentic touch. If you’re hosting, serve it with hummus and roasted veggies to create a colorful spread that everyone will love.

Creative Ways to Present

For parties, I love assembling this salad in little mason jars or decorative bowls so guests can grab their own portion. It also works beautifully layered in a clear glass bowl showing off the vibrant colors. Adding edible flowers or thin lemon slices on top makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I’ve saved leftovers of this Greek Lentil Quinoa Salad Recipe in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have melded. Just give it a gentle stir before serving.

Freezing

Since the salad contains fresh veggies and olive oil, I don’t recommend freezing it—it can change the texture and flavor. If you want to prep in advance, cook and freeze the lentils and quinoa separately, then mix fresh veggies and dressing right before eating.

Reheating

This salad is best served cold or at room temperature, so I usually don’t reheat leftovers. If you’d like, warm the lentils and quinoa separately before mixing with the fresh veggies and dressing for a cozy dish.

FAQs

Final Thoughts

I can’t recommend this Greek Lentil Quinoa Salad Recipe enough—it’s become a staple in my kitchen for quick lunches and crowd-pleasing dinners alike. The balance of flavors and the hearty-but-light texture always impresses my family and friends, and I think you’ll love how easy it is to whip up. Give it a try and see how it brings a little Mediterranean sunshine to your table—you might just find it becoming your new favorite healthy salad.

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