If you're tired of sad desk salads and overpriced grab-and-go bowls, I’ve got just the thing for you. This quinoa lentil salad is juicy, fresh, a little sweet, a little herby, and packed with Moroccan-inspired flavors that will 100% brighten up your work lunch break.
Between the hearty quinoa, protein-rich lentils, and sweet bursts of raisins, it’s one of those salads that actually fills you up and doesn’t leave you dreaming about snacks an hour later.
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If you’ve been around here for a while, you know I’m obsessed with meal-preppable salads. From my summery couscous salads to the wild rice salad that kept me fed all winter–I’ve tried them all (and shared them on the blog!). You could say I’ve become a bit of a lunch prep nerd 😅
Key ingredients and substitutions
- Fresh carrots: You can totally grab a bag of pre-shredded carrots if you're in a rush. But if you’ve got time, shred your own!
- Canned brown lentils: They add protein without needing to soak or simmer anything. Definitely a pantry essential!
- White quinoa: It makes a great salad base, especially when cooked in vegetable broth and turmeric (trust me!). Sub it with couscous if you're not a quinoa person.
- Vegetable broth: I usually dissolve vegetable broth powder in water. It’s cheaper and you can adjust the flavor to your liking.
- Raisins: Please, don’t skip them! They add sweetness that balances out the spices. If you’re not into raisins, dried cranberries are also amazing.
Elo's tips
- Rehydrate the raisins in warm water while the quinoa cooks. It takes 2 minutes and makes them plump, juicy, and way more delicious.
- Shred your own carrots for more texture. The bagged ones are convenient but a little too wispy for this salad.
- Add cinnamon to the dressing. I know it sounds random, but with the fresh herbs and citrus, it’s chef’s kiss.
My salad meal prep equipment
MCIRCO glass containers (29 oz)
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Buy Now → Step-by-step instructions
- Cook the quinoa in vegetable broth and add a dash of turmeric.
- Shred the carrots using the large holes of a box grater.
- Chop the herbs and almonds nice and fine. We want flavor in every bite!
- Drain and rinse the lentils.
- Make the dressing: Juice the orange and lemon. Then, whisk with the rest of the dressing ingredients. I promise you can't taste the mustard, it just helps it all come together.
- Assemble: Combine everything in a large bowl. Toss with the dressing if serving right away, or follow the meal prep tips below.
Meal prep tips
This salad holds up beautifully in the fridge for 3-4 days. Either store it all in the mixing bowl you prepped it in (if it has a lid), or divide it into 4 meal prep containers.
Store the dressing on the side to prevent the salad from being dry when it's time to eat.
The recipe
Quinoa Lentil Salad
Ingredients
For the salad
- 1 cup white quinoa
- 5 (400 g) carrots
- 14 oz (400 g) brown lentils
- ½ cup (70 g) almonds
- ⅓ cup (50 g) raisins
- 1 handful of mint
- 1 handful of parsley
For the dressing
- 4 tablespoons olive oil
- 1 orange
- ½ lemon
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 dash of pepper
- A touch of maple syrup or honey, optional
Instructions
Cook the quinoa: In a medium pot, combine the quinoa with double the amount of vegetable broth (e.g., 1 cup quinoa to 2 cups broth) and the turmeric powder. Bring to a boil over high heat, then reduce to medium heat and simmer for 10–15 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside to cool.
Carrots: Peel the carrots and shred them using the large holes of a box grater. This gives the salad more texture and bite.
Add-ins: Roughly chop the almonds with a knife. Remove the thick stems from the mint and parsley, then finely chop the leaves. Place the raisins in a small bowl and cover with warm water. Let them soak for 5 minutes, then drain.
Make the dressing: Juice the orange and lemon. In a small bowl, whisk or stir with the olive oil, mustard, cumin, cinnamon, salt, and pepper.
Combine: In a large mixing bowl, combine the cooked quinoa, drained and rinsed lentils, shredded carrots, chopped almonds, soaked raisins, mint, and parsley. Toss well to combine.
To serve immediately: Add the dressing to the salad and toss until evenly coated. For meal prep: Divide the salad into 4 individual containers and the dressing into 4 salad dressing containers. Refrigerate for up to 4 days. Add the dressing just before serving and shake to combine.
Nutrition
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