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5.0 from 9 votes

Maple Balsamic Quinoa Lentil Salad

A delicious combination of flavors and textures happening in this Maple Balsamic Quinoa Lentil Salad. Cook the quinoa and lentils together, prep the vegetables, toss with a homemade balsamic dressing and enjoy as as side dish or with chips for dipping. Delicious, gluten free and vegetarian.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 221 kcal
Course: Salad
Cuisine: American

Ingredients

For the salad:
  • 2/3 cup uncooked french green lentils rinsed
  • 1/3 cup uncooked quinoa rinsed
  • 1/3 cup uncooked red quinoa rinsed
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 large carrot peeled and grated (or 1 cup bagged shredded carrots)
  • 1 large red bell pepper diced
  • 1 bunch of scallions green and white parts chopped
  • 6 oz feta cheese crumbled
For the dressing:
  • Juice of 1 lemon
  • 3 tsp minced garlic 
  • 1 TBS pure maple syrup
  • 3 TBS extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tsp sea salt

Instructions

    Cup of Yum
  1. Put rinsed lentils, quinoa, thyme, and salt in large pot with 1 1/3 cups of water and bring to a boil. Reduce heat to low and simmer for about 20 minutes (until water has gone). Drain any excess water and let cool.
  2. In a large bowl combine grated carrot, diced red pepper, and chopped scallions. Set aside.
  3. Combine juice of one lemon, garlic, maple syrup, olive oil, balsamic vinegar, and salt – whisk well or use blender.
  4. Add the cooled quinoa and lentils to the bowl of vegetables, add dressing and toss to coat. Fold in your crumbled feta.
  5. Let chill in fridge for 30 minutes until ready to serve. Serve as side salad or with chips for dipping.

Notes

  • Using either all red or all white quinoa is fine. The red quinoa tends to hold it's shape better for cold salads like this one, but I like the mix of white in there as well.
  • 1 cup or pre-packaged shredded carrots works just fine, but I prefer the freshly grated whole carrots as they aren't as dry.
  • This salad is great to make ahead, as the flavors of the dressing will settle in overnight in the fridge.

Nutrition Information

Serving 1/6 Calories 221kcal (11%) Carbohydrates 24g (8%) Protein 12g (24%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 25mg (8%) Sodium 461mg (19%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 221

% Daily Value*

Serving 1/6
Calories 221kcal 11%
Carbohydrates 24g 8%
Protein 12g 24%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 25mg 8%
Sodium 461mg 19%
Fiber 4g 16%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.