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    One-Pot Sweet & Spiced Quinoa Lentil Salad

    By Elaine Gordon · Published: Feb 28, 2018 · Modified: Apr 25, 2022

    Jump to Recipe
    VGGFSFEVDF

    This flavorful one-pot sweet and spiced quinoa lentil salad is the perfect easy, vegan dish to make for lunch or dinner! Fresh parsley and cilantro, green and red onions, and ground spices provide loads of bold flavor that pairs beautifully with chewy, sweet dried berries and crunchy sliced almonds. Finish it off with a squeeze of fresh lime and you'll find there is absolutely nothing bland about this colorful dish that can be served hot or cold!

    Vegan Quinoa Lentil Salad

    One-pot quick and easy meals are my life right now! I LOVE to cook and I spend more time in the kitchen than almost anywhere else...but most days, when 5:00 rolls around, I'm looking for EASY! A dinner that I don't have to stress and fuss over is always a win. This One-Pot Sweet and Spiced Quinoa Lentil Salad is ready in just 25 minutes and makes enough for leftovers. Yup, it's dinner tonight and lunch tomorrow! This also makes it awesome for meal prep, and it's even delicious hot or cold. I've even packed it up for lunch, picnics, and potlucks and it travels so well!

    Easy Quinoa Lentil Salad
    Spiced Lentil Quinoa Salad

    Ingredients in Sweet & Spiced Quinoa Lentil Salad

    This lineup of ingredients seriously makes me sooo happy...it's just so colorful and flavorful! This is a true rainbow of veggies, spices, grains, and herbs, and I love gathering these ingredients knowing they're going to fill me up, make my body feel amazing, and taste absolutely divine.

    • Red onion - Dice it up small! Red onion provides the first flavorful layer in this dish.
    • Spices - Ground turmeric, curry powder, salt, and pepper are going to make your kitchen smell incredible and this dish taste amazing!
    • White quinoa - Important tip for cooking with quinoa: rinse it first! Quinoa can taste bitter and even soapy if you don't give it a good rinse. Most of the time, when people tell me they don't like quinoa, this is the reason.
    • Lentils - I suggest French green lentils or black Beluga lentils. Black beluga lentils are my favorite in terms of texture. Lentils are a wonderful way to add nutrients and filling content to vegan dinners.
    • Vegetable broth - I always use low-sodium vegetable broth...or you can make your own No-Waste Vegetable Broth!
    • Aromatics - Green onions, cilantro and parsley, all chopped up with the large stems removed.
    • Almonds - Sliced almonds work great here. Omit these for a nut-free version! You can replace them with sunflower seeds, pepitas, or leave it out completely.
    • Unsweetened dried cranberries - I LOVE the chewy, tart sweetness that dried berries add to this salad! It's unexpected and do delicious. You could also try chopped dates!
    • Maple syrup - My favorite natural sweetener! I buy pure maple syrup in bulk because I use it in so many recipes.
    • Lime - You'll need the juice of one lime to finish this dish, and I'll be honest...I think it's the secret ingredient that sends this dish into close-your-eyes, oh-my-goodness territory!
    • How to Make Lentil Quinoa Salad
    • How to Make Lentil Quinoa Salad
    • How to Make Lentil Quinoa Salad
    • How to Make Lentil Quinoa Salad
    • How to Make Lentil Quinoa Salad
    • How to Make Lentil Quinoa Salad
    One-Pot Quinoa Lentil Salad

    All About Quinoa

    Quinoa (pronounced keen-wah) is an incredible base for so many of my meals. It's quick to make (I always make Perfectly Cooked Quinoa in the Instant Pot!), absorbs the other flavors in the dish, and is light and fluffy in texture while also being filling and nutritious. Quinoa is loaded with fiber (over five grams in one serving!) and is considered a complete protein with all eight essential amino acids. It actually has more protein than any other grain, which is so important for vegans! Quinoa is also a good source of folate, magnesium, iron, phosphorus and many phytochemicals.  It also offers important minerals such as calcium, potassium, copper and zinc.

    Meal Prep Lentil Quinoa Salad

    Meal Prep Quinoa Lentil Salad

    This flavorful salad is perfect for meal-prep and can be served warm or cold. It is incredibly satisfying and loaded with plant-based protein and fiber. I find this salad to be incredibly filling since it is loaded with plant-based protein from the quinoa, lentils, and sliced almonds! You can omit the sliced almonds for a nut-free option.  It is naturally gluten-free and grain-free (and yet quite hearty).

    Weeknight Quinoa Lentil Salad

    This Sweet & Spiced One-Pot Quinoa Lentil Salad is vegan, gluten-free, soy-free, refined sugar-free, and can easily be made nut-free! I hope it's a recipe that you make and love as much as I do. Please don't forget to tag me on Instagram so I can see your delicious, colorful meals, and leave a review below if you make this dish. If you sign up for my newsletter, you'll receive a free printable download with 10 one-pot dinners like this one!

    Sweet and Spiced Quinoa Lentil Salad

    Looking for More Quinoa Recipes?

    • Easy Mexican Quinoa Salad
    • Spinach Quinoa Salad with Roasted Blueberry Vinaigrette
    • Quinoa Minestrone Soup
    • Mango-Avocado Quinoa Salad with Toasted Pepitas
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    • Vegan Mediterranean Quinoa Salad
    Print
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    One-Pot Sweet & Spiced Quinoa Lentil Salad


    4.9 from 13 reviews

    • Author: Elaine Gordon
    • Total Time: 25 mins
    • Yield: 4 1x
    • Diet: Vegan
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    Description

    This one-pot sweet and spiced quinoa lentil salad is the perfect easy dish to make for lunch or dinner and serve hot or cold.  It is full of nutrient-rich ingredients and is vegan, gluten-free and refined sugar-free.  The recipe only requires five minutes of hands-on time and uses mostly pantry ingredients.


    Ingredients

    Units Scale
    • 1 tablespoon extra virgin olive oil
    • 1 red onion, diced
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 cup uncooked white quinoa
    • ½ cup French green lentils or black Beluga lentils
    • 3 cups low-sodium vegetable broth
    • 6 green onions, ends removed and diced
    • 1 cup fresh cilantro, large stems removed and chopped
    • 1 cup fresh parsley, large stems removed and chopped
    • ½ cup sliced almonds
    • ½ cup dried mixed berries or dried cranberries
    • 1 juicy lime, juiced
    • 1 tablespoon pure maple syrup

    Instructions

    1. In a large rimmed saute pan heat the olive oil over medium heat. Add red onion, turmeric, curry, salt and pepper and saute for 2-3 minutes until onions are soft and start to turn translucent.
    2. Add the quinoa, lentils and vegetable broth and stir until well combined. Bring to a boil. Place the pan lid securely on top and turn the heat to low. Simmer for 17-20 minutes without lifting the lid. My pan is non-stick and ceramic and cooks everything evenly without burning the bottom. It took 20 minutes exactly in my pan and I checked on it by viewing through the clear lid at 17 minutes. At that point not all the liquid was absorbed so I let it cook for the full 20 minutes.
    3. Once all the liquid is absorbed, turn the burner off and stir in the green onions, cilantro, parsley, almonds, dried berries, lime juice, and maple syrup. Taste and adjust seasonings as needed. You may want to add more salt, pepper, lime juice, maple syrup or herbs. Enjoy immediately hot or warm or store in an airtight container in your refrigerator for up to five days. This salad is also delicious served chilled. It can be reheated in the microwave in a microwave safe container if desired.

    Notes

    Many of you ask about these storage jars.  I love them so much.  They can be found here.

    • Prep Time: 5 mins
    • Cook Time: 20 mins
    • Category: Entree or Lunch
    • Method: Stovetop
    • Cuisine: Moroccan

    Nutrition

    • Serving Size:
    • Calories: 418
    • Sugar: 12.9 g
    • Sodium: 465.4 mg
    • Fat: 15.8 g
    • Saturated Fat: 1.7 g
    • Trans Fat: 0 g
    • Carbohydrates: 61.4 g
    • Fiber: 12.2 g
    • Protein: 14.1 g
    • Cholesterol: 0 mg

    Keywords: quinoa lentil salad

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Recipe adapted from Ambitious Kitchen's One Pot Moroccan Chickpea Quinoa Salad.

    Reader Interactions

    Comments

    1. Christy Alvarado says

      February 04, 2020 at 3:53 pm

      Omg! These salad jars look great! Could you share where they are from?

      Reply
      • Elaine Gordon says

        February 04, 2020 at 3:54 pm

        Thank you so much! I love them! They are by Weck. Here is a link: https://www.eatingbyelaine.com/product/mold-jar-set-of-6/

        Reply
    2. Ellie B. says

      August 11, 2020 at 2:06 pm

      This was delicious. Made it for a pool party and everyone loved it. Only adjustments were that I broth sautéed instead of oil and I added mint because I like mint. Thanks for the recipe.






      Reply
      • Elaine Gordon says

        August 12, 2020 at 10:48 am

        Awesome! So happy to hear it! This is one of my go-to favorite dishes on the blog... I love your adjustments... mint sounds incredible especially during summer! Glad it was a hit at your pool party! Did you serve it cold?

        Reply
        • Ellie B. says

          August 13, 2020 at 10:25 pm

          I sampled it while it was warm - so good - for the gathering, I served it cold with a bag of spring mix.

          Reply
          • Elaine Gordon says

            August 17, 2020 at 1:21 pm

            Sounds incredible!

            Reply
      • Gila says

        February 06, 2022 at 3:16 pm

        SOOOOO good. I could eat the whole lot myself.
        Like someone else said, I had a tin of lentils so put just 1 and 3/4 cup stock just for quinoa and cooked for 15 mins and it was perfect, and then added the drained and rinsed lentils (the whole tin) with the rest of the ingredients.






        Reply
        • Elaine Gordon says

          February 07, 2022 at 11:17 am

          Thank you, Gila! So awesome to hear that.

          Reply
    3. Anne Marie says

      August 26, 2020 at 3:17 pm

      I don't like parsley and my husband doesn't like cilantro. Any ideas for other herbs to use? Mint?

      Reply
      • Elaine Gordon says

        August 28, 2020 at 10:20 am

        I think mint would be a great idea... not too much though.. maybe with chives too! I haven't tried it this way but mint could work well here I think...

        Reply
        • Elaine Gordon says

          August 28, 2020 at 10:34 am

          Also you could try finely chopped fresh baby arugula! Do you like arugula?

          Reply
      • Elaine Gordon says

        August 28, 2020 at 10:35 am

        Do you like baby arugula? You could finely chop that up and use that instead!

        Reply
    4. Marie says

      September 05, 2020 at 6:33 am

      I was wondering if you use uncooked or cooked lentils?

      Reply
      • Elaine Gordon says

        September 05, 2020 at 2:34 pm

        uncooked

        Reply
        • Marie says

          September 07, 2020 at 7:10 pm

          I made this tonight and it was really good! We loved it 🙂

          I used a can of cooked lentils instead of the uncooked ones and it worked great, i just used half the broth to make it work.






          Reply
          • Elaine Gordon says

            September 08, 2020 at 1:57 pm

            Amazing! So happy to hear that! Thank you for the feedback and for letting us know cooked lentils work just as well (with half the broth). That is super helpful to know for other readers. Thanks again for taking the time!

            Reply
      • Britini Sombke says

        October 12, 2021 at 6:44 am

        Would using regular lentils throw off the whole flavor profile? I don't have any french green or beluga

        Reply
        • Elaine Gordon says

          October 15, 2021 at 1:29 pm

          Just don't use red or yellow lentils - the texture is mushier. Have you ever bought canned lentils? I buy canned black lentils from Sprouts and sometimes toss them in at the end if I don't have dry lentils.

          Reply
    5. Christina Albert says

      March 30, 2021 at 10:51 am

      This was delicious! I added spinach halfway through the lentils and quinoa were cooking (after like 10ish min) to add extra greens in my life.






      Reply
      • Elaine Gordon says

        March 30, 2021 at 1:02 pm

        Thank you so much, Christina! So happy you hear you enjoyed it and were able to get in those greens!

        Reply
    6. Mandy says

      May 10, 2021 at 9:15 pm

      I’m making this recipe times 3 - am I reading correctly that I am going to cook 3 whole red onions with the spices? Just wanted to double check!

      Reply
      • Elaine Gordon says

        May 11, 2021 at 5:56 pm

        Awesome! Yes, that is correct. Best, Elaine

        Reply
    7. KAREN MCINTYRE says

      June 15, 2021 at 10:06 am

      I love this salad. The flavors are delicious. I put some lettuce and the salad on a wrap. It was delicious. Thanks Elaine.






      Reply
      • Elaine Gordon says

        June 15, 2021 at 2:43 pm

        Thank you so much, Karen! I love that you wrapped it up! What a fun idea! So happy you enjoyed this one so much! Best, Elaine

        Reply
    8. Diana Cooper says

      June 21, 2021 at 5:04 pm

      I am just in love with this salad. It is so delicious and addictive. I am just hoping there will be some leftover for tomorrow’s lunch. Thinking I might stuff some in a pita with onions and cucumbers.






      Reply
      • Elaine Gordon says

        June 21, 2021 at 6:55 pm

        Thank you so much, Diana! I'm so happy you love this one too! Stuffed in a pita with onions and cucumbers sounds amazing!! 🙂

        Reply
    9. Tricia says

      July 14, 2021 at 8:58 pm

      Wow! This recipe does go together fast and makes the kitchen smell amazing! Yum






      Reply
      • Elaine Gordon says

        July 16, 2021 at 11:06 pm

        Thank you so much, Tricia! I'm so happy to hear you enjoyed this one! I agree it does fill up the kitchen with the best smell! Thank you again! Best, Elaine

        Reply
    10. I also use quinoa, black lentils, millet and buckwheat groats. Great combination. Vegan_hen says

      August 10, 2021 at 10:41 pm

      We love this recipe so much that it has been in my refrigerator nonstop for a month and a half. I put it on our salads and snack on it through the day. Such an awesome recipe. But, I cook the Grains separately and add the rest of the ingredients after the grains have cooled. I also use quinoa, black lentils, millet and buckwheat groats. Great combination.






      Reply
      • Elaine Gordon says

        August 13, 2021 at 1:53 pm

        OMG amazing! Thank you so much for letting me know! I'm so happy you have been enjoying this one and were able to put your own spin on it! Best, Elaine

        Reply
    11. Ella says

      October 20, 2021 at 12:47 pm

      This looks delish. Can't wait to try it.

      Reply
      • Elaine Gordon says

        October 20, 2021 at 2:30 pm

        Thank you so much, Ella! I hope you enjoy it! Best, Elaine

        Reply
    12. Linda Frank says

      October 28, 2021 at 12:57 pm

      I liked it very much looking for something that I can eat in more than one day.






      Reply
      • Elaine Gordon says

        October 28, 2021 at 4:42 pm

        So happy to hear you enjoyed this one, Linda!

        Reply
    13. Nick says

      January 13, 2022 at 9:00 pm

      Loved this. Absolutely loved it.






      Reply
      • Elaine Gordon says

        January 14, 2022 at 9:57 pm

        Thank you so much for the five star rating, Nick! I'm so happy to hear you loved this one so much! Best, Elaine

        Reply
    14. Peggy says

      February 15, 2022 at 6:59 pm

      This was super delicious! After reading the comments, i placed servings on a bed of greens and added a bit of mint. Immediately i made a second batch to nosh on.






      Reply
      • Elaine Gordon says

        February 17, 2022 at 9:54 am

        Thank you so much, Peggy! I'm so happy to hear you enjoyed it. Love your addition of the mint! Best, Elaine

        Reply
    15. Mary says

      April 12, 2022 at 3:43 pm

      This was delicious and simple. Thank you!






      Reply
      • Elaine Gordon says

        April 12, 2022 at 4:33 pm

        Thank you so much, Mary!

        Reply
    16. Geri Wilson says

      June 23, 2022 at 12:17 pm

      Easy and delicious.

      Reply
      • Elaine Gordon says

        June 23, 2022 at 10:27 pm

        Thank you so much, Geri!

        Reply
    17. D. Howard says

      August 23, 2022 at 12:14 am

      Excellent! I left out the salt and added fresh ground ginger; I also left out the maple syrup. Since I couldn’t find unsweetened cranberries the dish had a nice bit of sweetness without the syrup. My wife loved it as well, and she’s usually not a fan of curry dishes. We’ll definitely be cooking this again!






      Reply
      • Elaine Gordon says

        August 26, 2022 at 4:28 pm

        Thank you so much for the five star review, D! Glad you and your wife enjoyed this one and thanks for sharing your spin on it! Always helpful to other readers. Best, Elaine

        Reply
    18. PJ Spencer says

      August 25, 2022 at 10:46 am

      I was participating in a sustainability eating challenge at work and posted a link to this recipe. It got rave reviews. I love the flavor. It reminds me of a curry chicken salad I used to eat. This recipe is so much healthier and better for you and it tastes great. Thank you!

      Reply
      • Elaine Gordon says

        August 26, 2022 at 4:27 pm

        Thank you so much, PJ! I'm so happy to hear you enjoyed it and thanks for sharing! Have you tried my curried chickpea salad recipe? You might like it too: https://www.eatingbyelaine.com/curried-chickpea-salad/

        Reply
    19. Debra Burkeen says

      October 29, 2022 at 12:43 pm

      I loved your salad. Very filling. I thought next time I will leave out the maple syrup, it was a little to sweet . I signed up for your other one pot meals. Can’t wait to try them.

      Reply
      • Elaine Gordon says

        November 15, 2022 at 11:14 am

        Thank you so much, Debra! I hope that has been helpful.

        Reply
    20. Peggy says

      January 11, 2023 at 10:29 am

      I love this recipe and so did my guests. I did use red lentils and had excess liquid so at the very end I added instant oatmeal and it worked out fine. Do you think you can freeze this dish? I have so much left over and I'm on day three now.

      Reply
      • Elaine Gordon says

        February 08, 2023 at 3:43 pm

        Hi Peggy: Thank you for sharing and so happy to hear you loved this one. In the future, I would not recommend any other type of lentil. Red lentils have a very different texture and absorption level hence why it was liquidy. But it sounds like you improvised and it all worked out for you. Yes, go ahead and freeze in an airtight container. I hope that helps! Best, Elaine

        Reply
    21. Melina says

      January 30, 2023 at 1:38 pm

      Hi Elaine! I would like to make this tonight, and I have brown lentils on hand would that be ok? I’ll report back 🙂

      Reply
      • Elaine Gordon says

        February 08, 2023 at 3:55 pm

        Hi, Melina: I'm so sorry for the delay here. You could use brown (but definitely not red lentils). I much prefer the flavor and texture of black lentils but if brown lentils is all you have on hand it will definitely work in a pinch. Pls LMK how it goes for you either way. Best, Elaine

        Reply

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