Greek Lentil and Quinoa Salad Recipe

If you’re looking for a salad that’s as hearty as it is refreshing, the Greek Lentil and Quinoa Salad Recipe is seriously where it’s at. I love this recipe because it’s packed with flavor, incredibly nutritious, and perfect for meal prep or a quick lunch. Plus, it hits that wonderful balance between tender lentils, fluffy quinoa, and crisp, fresh veggies that makes it totally addicting. Stick with me, and I’ll walk you through everything you need to make this fan-freaking-tastic salad your own kitchen staple.

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Ingredients You’ll Need

The magic in this Greek Lentil and Quinoa Salad Recipe happens when you bring together earthy lentils, nutty quinoa, and fresh garden veggies – all tossed with aromatic oregano and tangy lemon. Knowing what quality ingredients to choose really helps the flavors shine through.

• French du Puy lentils: These hold their shape beautifully after cooking, giving great texture compared to regular lentils.
• Quinoa: Rinse it before cooking to remove bitterness; it adds a lovely fluffy base.
• Grape or cherry tomatoes: Their natural sweetness is an ideal contrast here.
• Zucchini: Fresh and crisp, it adds lightness and crunch; smaller zucchini works great.
• Red onion: Finely chopped for just a touch of sharpness without overwhelming the salad.
• Kalamata olives: Pitted and halved, they bring that essential briny kick.
• Fresh oregano: You’ll want this chopped and fragrant – it’s truly the Greek herb hero in this salad.
• Salt & freshly ground black pepper: To season and enhance all the flavors.
• Fresh lemon juice: Adds brightness and a little tart zing.
• Extra virgin olive oil: The fruity richness ties everything together.

Variations

One of my favorite things about this Greek Lentil and Quinoa Salad Recipe is how easy it is to make your own. I switch things up depending on the season or what’s in my fridge, and you can do the same!

• Add feta cheese: Whenever I want a creamier texture and that salty tang, crumbled feta is a game-changer.
• Swap veggies seasonally: In fall, I love roasted bell peppers or sweet corn thrown in instead of zucchini.
• Make it vegan: Simply omit cheese and check olives for no additives; it’s already plant-based and filling.
• Boost the herbs: Fresh mint or parsley can make this even more vibrant and fresh.
• Spice it up: A pinch of red chili flakes or smoked paprika adds a subtle smoky warmth.

How to Make Greek Lentil and Quinoa Salad Recipe

Step 1: Cook the lentils just right

Start by rinsing your French du Puy lentils well – I do this several times to get rid of any dust. Then, put them in a saucepan and cover with water by about two inches. Bring the water to a boil, reduce the heat to low and cover the pot. I usually simmer the lentils for around 20-25 minutes, testing them occasionally to avoid overcooking. You want them tender but still holding their shape, not mushy. Once cooked, drain them well and let them cool while you prep the quinoa.

Step 2: Perfect fluffy quinoa

While the lentils cook, rinse your quinoa under cold water to wash away its natural coating and reduce bitterness. Add it to a small saucepan with one cup of water, then bring to a boil. Cover the pot, reduce to low heat, and let simmer until all the water is absorbed—about 12 minutes. I always remove it from the heat but keep the lid on for another 2-3 minutes to steam it a bit more. When you fluff it with a fork, it should be light and fluffy, ready to mix in.

Step 3: Toss all the fresh ingredients together

Once both the lentils and quinoa have cooled completely (this is important, so your salad stays fresh and not soggy), combine them in a large bowl. Add in the halved grape tomatoes, cubed zucchini, finely chopped red onion, and the halved, pitted Kalamata olives. You’ll start to smell those fresh Mediterranean vibes already!

Step 4: Whisk the tangy dressing and toss

Here’s where the flavors come alive. Whisk together the chopped oregano, salt, freshly ground black pepper, fresh lemon juice, and extra virgin olive oil. Pour this over the salad and give everything a gentle toss, making sure all those delicious little bites get coated in the zesty dressing. Taste it and adjust salt or lemon if you want it punchier.

How to Serve Greek Lentil and Quinoa Salad Recipe

Garnishes

I usually top this salad with a sprinkle of crumbled feta or toasted pine nuts for a bit of extra richness and crunch. Sometimes, I throw on a few torn fresh mint leaves or extra oregano for that garden-fresh touch. A quick drizzle of good quality olive oil right before serving never hurts either.

Side Dishes

This salad plays well with almost anything, but I especially love it alongside grilled chicken or fish for a Mediterranean-inspired meal. It also makes a refreshing side for mezze platters with hummus, pita bread, and roasted veggies.

Creative Ways to Present

For a dinner party, I like to serve the salad in small individual glass jars with a sprig of oregano on top—it looks charming and portable. You can also stuff it into pita pockets with tzatziki for a quick handheld lunch option that feels fancy but is so easy.

Make Ahead and Storage

Storing Leftovers

I keep leftover Greek Lentil and Quinoa Salad in an airtight container in the fridge, where it lasts well for up to 3 days. It actually tastes better the next day once the flavors have melded together. Just be sure to keep it chilled and toss gently before serving again.

Freezing

Since this is a fresh salad with delicate veggies, I don’t recommend freezing it—it can get mushy and lose its vibrant texture. Instead, make smaller batches to enjoy fresh or freeze cooked lentils and quinoa separately if you want to save time later.

Reheating

If you prefer a warm salad, gently reheat just the lentils and quinoa in the microwave or on the stovetop, then mix with fresh veggies and dressing afterward—this keeps everything fresh and prevents sogginess.

FAQs

Final Thoughts

This Greek Lentil and Quinoa Salad Recipe has become such a beloved dish in my kitchen—I love how it’s filling without feeling heavy, and how vibrant it tastes no matter the season. Whether you’re meal prepping for the week or need a quick side that wows, I promise you’ll enjoy making and eating this one. Give it a try next time you need a fresh, wholesome meal that’s bursting with Mediterranean charm—you’ll find it hard to go back to boring salads!

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