Thai Quinoa Lentil Salad

This bright and cheery Lentil Quinoa Salad is packed with Thai flavor! Crunchy veggies and fragrant herbs in a tangy Thai Dressing. Vegan & gluten-free.

Your memories are prayers. When you remember someone who’s passed over in a loving way, such a strong, expansive emotion becomes a prayer that helps them heal. These same memories will also help those who knew and loved them, heal as well.

Hope BradFord

Why You’ll Love This

For me, salad season never really starts or ends. It’s a year-round event; however, it seems to ramp up exponentially after the holidays. Give me a good quinoa salad, and I’m happy!

This Thai quinoa lentil salad recipe was inspired by a recent event at H is for Love (my favorite skincare line), and I just kept craving it, so of course, I had to recreate it and share.

You’ll love that the quinoa and black lentils cook together- they take about the same time to get tender, only 10-15 minutes! While they are simmering, prep the veggies and dressing, and the salad comes together quickly. The best part is it keeps up to 4 days in the fridge, perfect for meal prep and mid-week meals. It’s a salad you’ll want to eat on repeat- I promise!

Ingredients

• Quinoa: I use white quinoa for this recipe, but feel free to use any type, like red, black, or tri-color quinoa.
• Black lentils: Also called caviar lentils. You can sub green or brown lentils, just check the notes as the cooking times vary.
• Veggies: Shredded carrots, shredded cabbage, red bell peppers, English cucumber, snow peas, radishes, jicama, or red onion. Use you favorites and mix and match. Crunchy veggies work best for this salad!
• Mint, cilantro, and green onions: Add fresh, fragrant flavor. Feel free to sub Thai basil for the cilantro if desired.
• Orange and lime: Citrusy orange zest and both juices are used in this Thai dressing.
• Toasted sesame oil: Add toasty, rich flavor to the dressing.
• Soy sauce: Sub gluten-free liquid aminos like Braggs if you’d like.
• Maple syrup: Or sub honey for sweetness in the dressing.
• Rice vinegar: Adds acidity and tanginess to the dressing.
• Lemongrass, garlic, and ginger: Use finely chopped lemongrass or paste. Use freshly grated garlic and ginger. Ginger paste and garlic powder can be used in a pinch.
• Sriracha: Or use sambal oelek for a little heat.
• Optional garnishes: Roasted chopped peanuts and lime wedges.

How to Make Lentil Quinoa Salad

1. Cook the quinoa and lentils. Add the 1/2 cup lentils and 3/4 cup quinoa to a fine mesh strainer and rinse for one minute. Drain and transfer to a medium saucepan with the water, salt, and olive oil. Mix, then bring to a boil over high heat. Cover the pot tightly with a lid, then reduce heat to medium-low.

Gently simmer for 12-14 minutes, or until all of the water is gone. Use a fork to fluff up the mixture, then cool. This step is essential to prevent the mixture from becoming mushy.

2. Prep the veggies. Shred and slice the veggies. If meal prepping, cut the cucumbers a little thicker so they hold their crunch.

3. Zest the orange. Then set the zest aside.

4. Make the dressing. Add all of the dressing ingredients to a small bowl (orange juice, olive oil, sesame oil, soy sauce, maple syrup, rice vinegar, lemongrass, garlic, ginger, and sriracha, lime juice). Whisk until combined and smooth.

5. Assemble. Add the cooled quinoa and lentils to a large bowl. Add the veggies, herbs (save some for garnish), and green onions. Pour in the dressing and orange zest and toss well.

6. Taste and adjust. Taste for salt, heat, acid and sweetness. Add sriracha or cayenne for heat or orange juice for sweetness.

7. Garnish. Serve with a sprinkling of fresh herbs, chopped peanuts, and lime wedges.

Variations

• Add protein: You could turn this salad into a heartier meal with your favorite protein on top, like salmon, chicken, or tofu.
• Add sweet potatoes: For a little something extra and a touch of sweetness!
• Leave out the lentils, and just use more quinoa if you prefer.

Chef’s Tips

1. Lentils: If using black or green lentils, you can cook them with the quinoa because they take the same amount of time (10-15 minutes). Large brown lentils take 25 minutes and need to be cooked separately. Or pre-cook the brown lentils for 10 minutes covered before adding the quinoa.
2. Quinoa: If you prefer, you can only use quinoa, using a ratio of 1 1/4 cups quinoa to 2 cups water.
3. Meal prepping: You can meal prep this recipe by cooking the quinoa and lentils, shredding and slicing the veggies, and whisking together the dressing. Then when ready to enjoy, toss everything together! Slice the cucumbers thick so they maintain their crunch.

Storage

It’s best to store everything separately until ready to serve. Store the lentils and quinoa together in an airtight container for up to 4 days. Store the dressing in a sealed jar for up to 10 days. Once mixed together, the salad will keep for 2-3 days.

Serving Suggestions

This satisfying salad can be served on its own for a filling lunch, or serve it as a starter or side with one of our Thai main dishes, like Thai Sweet Potato Soup, Pad Thai, or Thai Green Curry Noodle Soup. Be sure to check out our 33+ Easy Thai Recipes for more ideas and side dishes!

Enjoy this fresh and happy salad- please leave a rating and a comment below- always appreciated!

More Favorite Quinoa Salad Recipes

Carrot Quinoa Salad

Lemony Quinoa Chickpea Salad

Southwest Black Bean Quinoa Salad

Moroccan Salad with Blood Oranges, Quinoa, Olives, Almonds and Mint

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