Being a huge fan of batch cooking and leftovers, this hearty vegan salad checks all the boxes. Made with a variety of fresh produce and canned lentils for ease, this recipe will be your new favourite.
The best thing about this Herby Lentil Quinoa Salad is that it keeps well in the fridge. I find it tastes even better the next day, as all the flavours have time to fully develop and meld together.
I like to enjoy this salad over fresh or cooked greens, in a wrap, on its own, or even stuffed into a charred bell pepper. You don’t have to eat the same thing every day when you use your imagination.
Looking for some more fun salad ideas?
Check out my Creamy Vegan Chickpea Salad or this Winter Kale Salad with Apples + Goat Cheese for some delicious culinary inspiration.
Herby Lentil Quinoa Salad
Ingredients
Salad
- 2 cup quinoa cooked
- 1 can brown lentils rinsed
- 2 cups kale chopped
- 3/4 cup cucumber deseeded and diced
- 3/4 cup grape tomatoes quartered
- 3 springs green onions finely chopped
- 1/4 cup parsley finely chopped
Dressing
- 4 tbsp olive oil extra virgin
- 2 tbsp apple cider vinager
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- healthy pinch of salt to taste
- healthy pinch of cracked black pepper
- pinch of chilli flakes optional
Instructions
- In a small bowl or jar, whisk or shake all dressing ingredients until well combined. Set aside.
- In a large bowl, combine all salad ingredients and toss to combine.
- Pour over the dressing, and toss to coat.
- Let the salad sit covered in the fridge for about 30 min.
- Seaon with salt, to taste. Enjoy immediately.
