Name: Thai Quinoa Lentil Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ¾ cup white quinoa; ½ cup black lentils; 2 cups water; ½ teaspoon salt; ½ teaspoon olive oil; 5 cups crunchy veggies (shredded carrots, shredded cabbage, red peppers, English cucumber, or substitutes); ½ cup mint, torn; ½ cup fresh cilantro, chopped; ½ cup green onions; 1 medium orange (zest and ¼ cup orange juice); 3 tablespoons olive oil; 1 tablespoon toasted sesame oil; 1 ½ tablespoons soy sauce or gluten-free liquid aminos; 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar; 1 tablespoon lemongrass, finely chopped; 1 teaspoon grated garlic; 1 teaspoon grated ginger; 1 teaspoon Sriracha or sambal oelek; 1 lime (1 tablespoon juice and wedges); Optional Garnishes: roasted chopped peanuts, lime wedges

Why Make This Recipe

Thai Quinoa Lentil Salad is a colorful and delicious dish that combines healthy ingredients to create a vibrant meal. It’s packed with protein, making it a great choice for lunch or dinner. This salad is not only nutritious, but it’s also easy to prepare and perfect for meal prep. The combination of fresh veggies and zesty dressing gives this salad a refreshing taste that is sure to impress.

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How to Make Thai Quinoa Lentil Salad

Ingredients:

¾ cup white quinoa
½ cup black lentils (see notes)
2 cups water
½ teaspoon salt
½ teaspoon olive oil
5 cups veggies: shredded carrots, shredded cabbage, red peppers, English cucumber, or substitute with snow peas, radishes, jicama (any crunchy vegetables work best)
½ cup mint, torn
½ cup fresh cilantro, chopped (or substitute with Thai basil)
½ cup green onions
1 medium orange – zest and ¼ cup orange juice
3 tablespoons olive oil
1 tablespoon toasted sesame oil
1 ½ tablespoons soy sauce or gluten-free liquid aminos like Bragg’s
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 tablespoon lemongrass, very finely chopped or use lemongrass paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon Sriracha or sambal oelek
1 lime – 1 tablespoon juice and wedges
Optional Garnishes: roasted chopped peanuts, lime wedges

Directions:

Rinse the black lentils and quinoa in a strainer for one minute. Drain well and place them in a medium pot with the water, salt, and olive oil. Mix everything together.
Bring to a boil over high heat. Cover tightly and reduce the heat to medium-low. Gently simmer for 12-14 minutes, or until all the water is absorbed.
Fluff the quinoa and lentils with a fork and let them cool down.
While the quinoa and lentils cool, shred and slice your vegetables. If you are meal prepping, cut the cucumbers a bit thicker to keep their crunch.
Set the orange zest aside. In a small bowl, whisk together orange juice, olive oil, sesame oil, soy sauce, maple syrup, rice vinegar, lemongrass, garlic, ginger, Sriracha, and lime juice.
In a large bowl, combine the cooled quinoa and lentils with the shredded veggies, herbs (save a little for garnish), and green onions. Pour in the dressing and orange zest, then toss everything well to combine.
Taste the salad and adjust the salt, heat level (add more Sriracha or cayenne if you like), lime juice, or sweetness (add more orange juice if necessary).
To serve, sprinkle with fresh herbs, chopped roasted peanuts, and lime wedges.

How to Serve Thai Quinoa Lentil Salad

Serve your Thai Quinoa Lentil Salad chilled or at room temperature. It works great as a main dish or a side dish. You can also pack it up for lunch or enjoy it during a picnic. The colorful veggies and bright flavors make it visually appealing and delicious!

How to Store Thai Quinoa Lentil Salad

Store leftover salad in an airtight container in the refrigerator for up to 3 days. If you plan to store it, keep the dressing separate until you are ready to eat. This will help preserve the crunch of the veggies.

Tips to Make Thai Quinoa Lentil Salad

Rinse the quinoa and lentils well before cooking to remove any bitterness.
Feel free to use any veggies you have on hand – the crunchier they are, the better!
For an extra kick, add more Sriracha or spicy sauce to the dressing.
Make it vegan by ensuring your sweetener is plant-based.

Variation

You can substitute the black lentils with chickpeas or other legumes. If you prefer a different flavor, try adding avocado or mango for sweetness.

FAQs

Can I make this salad ahead of time?
Yes! You can prepare the quinoa and lentils ahead of time. Just keep the dressing separate until you are ready to serve.
Is this salad gluten-free?
Yes! As long as you use gluten-free soy sauce or liquid aminos, this salad is gluten-free.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu would all make great additions for extra protein.