Quinoa Lentils Walnuts Salad is a beautiful vegan recipe that is very easy to make. The lemon juice and the ginger powder bring flavor to the recipe, while walnuts and celery add crunchiness. It is delicious and healthy.
Quinoa and lentils are great together
This salad is full of protein, and naturally gluten free and vegan. It is also easy to make, especially if you have already cooked lentils and quinoa.
I love the already cooked quinoa and lentils from Trader Joe’s, and I always have a package of each in the fridge/freezer for emergencies.
These items are a lifesaver when time is short, and you have to put dinner on the table.
I also like cooking almost everything from scratch, including lentils and other beans, but tonight, I decided to use the already cooked ones and make a quick salad.
I added walnuts to the mixture, then some crunchy green celery, green onions, and lots of spices.
I had a little bowl for dinner and fell in love with the salad’s taste and texture. I think I liked the ginger flavor the most, and it gives the salad an exotic, elegant taste.
Ingredients and suggestions for substitutions:
- Celery – finely chopped
- Walnuts – coarsely chopped
- Green onions– chopped
- Dried Mediterranean herb mix (e.g., rosemary, oregano, marjoram, basil, tarragon)
- Garlic powder
- Ginger powder
- Limes(zest and juice)– you can also use lemons instead
- Olive oil or vegetable oil
- Salt and pepper to taste
You can also add fresh chopped tomatoes, fresh chopped cucumber, crumbled Feta cheese or goat cheese if you like.
How to make this salad:
Cook quinoa first:
If you use uncooked quinoa, for each cup of uncooked seeds, use 2 cups of water. Bring to a boil, then reduce the heat to medium-low and cover the pot.
Simmer for 15 minutes until the quinoa absorbs the water. Remove from the stove and let it rest for 5 minutes. For this salad, set aside to cool completely.
Use 3 cups of water for every cup of lentils. Bring to a boil, reduce heat and simmer until tender but not mushy. The best way to check if they are done is to taste them.
Assemble the salad:
After you cook the lentils and quinoa and allow them to cool, grab a salad bowl, mix everything and refrigerate for 30 minutes so that the ingredients get friendly with each other.
Serve as a side dish with your favorite meat or by itself.
Some of my favorite dishes to serve with this salad:
How to store the leftovers:
Leftovers are good for up to 3 days if you keep them in the refrigerator in an airtight container.
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- 3 cups cooked quinoa (from 1 cup raw quinoa)
- 2 cups cooked lentils (from 3/4 cup raw lentils)
- 1 stalk celery, finely chopped
- 1/4 cup walnuts, coarsely chopped
- 2-3 green onions
- 1 tablespoon dried mediterranean herb mix (e.g. rosemary, oregano, marjoram, basil, tarragon)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1-2 limes(zest and juice)
- 2-3 tablespoons olive oil
- salt and pepper to taste
- Cook the quinoa:
- For each cup of uncooked quinoa, use 2 cups of water. Bring to a boil, then reduce the heat to medium-low and cover the pot. Simmer for 15 minutes until the quinoa absorbs the water. Remove from the stove and set aside to cool.
- Cook the lentils:
- Use 3 cups of water for every cup of lentils. Bring to a boil, reduce heat and simmer until tender but not mushy. The best way to check if they are done is to taste them. Set aside to cool.
- How To Make the Salad:
- In a large bowl, place the lentils and the quinoa.
- Add chopped celery, green onions, and walnuts.
- Add salt and pepper, the herb mix, garlic powder, ginger powder, lime zest.
- Add lime juice and olive oil.
- Mix well and serve chilled.
Amount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 65mgCarbohydrates: 37gFiber: 9gSugar: 3gProtein: 11g