Why You’ll Love This

For many of us, salad season knows no bounds. It’s a delightful experience that can be savored all year round. However, the cravings seem to heighten after the festive season. A hearty quinoa salad is all it takes to brighten my day!

This Thai quinoa lentil salad was born out of inspiration from a recent event I attended and has since been a recurring desire on my menu. I simply had to recreate it and share it with you all!

You’ll appreciate that the quinoa and black lentils cook harmoniously together in just 10 to 15 minutes! While they simmer, you can easily prep the vegetables and whip up the dressing, making this salad come together in no time. The best part? It remains fresh in the refrigerator for up to four days—perfect for meal prepping and mid-week dinners. Trust me, this salad is one you’ll want on repeat!

Ingredients

• Quinoa: I recommend using white quinoa for this dish, but feel free to experiment with red, black, or tri-color quinoa, depending on your preference.
• Black lentils: Often referred to as caviar lentils, you can also substitute them with green or brown lentils, just be mindful that they have different cooking times.
• Vegetables: This salad thrives on freshness! Incorporate shredded carrots, cabbage, red bell peppers, English cucumber, snow peas, radishes, jicama, or red onion. Opt for your favorites or mix and match for a crunchy effect.
• Fresh herbs: Adding mint, cilantro, and green onions provides an aromatic twist. If you’re not a fan of cilantro, feel free to replace it with Thai basil for a unique flavor.
• Citrus: The zesty orange zest and juice, along with lime juice, play a vital role in the Thai dressing.
• Toasted sesame oil: This ingredient adds a rich and earthy flavor to your dressing.
• Soy sauce: Traditional soy sauce works well, but you can opt for gluten-free alternatives like liquid aminos if desired.
• Sweetener: Use maple syrup or honey to add a touch of sweetness to the dressing.
• Rice vinegar: This ingredient balances the dressing with acidity and a gentle tang.
• Lemongrass, garlic, and ginger: Use finely chopped lemongrass or paste, along with fresh garlic and ginger. In urgent situations, ginger paste and garlic powder could suffice.
• Heat: A dash of sriracha can add that sought-after spice, or you can opt for sambal oelek for a similar kick.
• Optional garnishes: Consider adding roasted chopped peanuts and lime wedges for an enhanced presentation.

How to Make Lentil Quinoa Salad

1. Cook the quinoa and lentils

Start by rinsing ½ cup of black lentils and ¾ cup of quinoa in a fine mesh strainer under cool running water for about a minute. Drain the lentils and quinoa, then transfer them to a medium saucepan. Add 1 ½ cups of water, a pinch of salt, and a drizzle of olive oil. Stir to combine and bring it to a boil over high heat. Once boiling, cover the pot with a lid and reduce the heat to medium-low, allowing it to simmer gently for approximately 12-14 minutes until all the water has been absorbed. Use a fork to fluff the mixture and let it cool; this step is crucial for achieving a light, fluffy texture.

2. Prep the vegetables

While your lentils and quinoa are cooking, slice and shred your choice of colorful vegetables. For meal prep, consider cutting cucumber slices a bit thicker to help them retain their satisfying crunch.

3. Zest the orange

Grate the zest of an orange and set it aside for later use.

4. Make the dressing

In a small bowl, add the ingredients for the dressing: orange juice, olive oil, sesame oil, soy sauce, maple syrup, rice vinegar, lemongrass, garlic, ginger, and sriracha. Whisk together until you have a smooth, combined dressing.

5. Assemble the salad

In a large mixing bowl, combine the cooled quinoa and lentils with the prepared vegetables, freshly chopped herbs (save some for garnishing), and green onions. Pour the dressing over the salad, add the orange zest, and toss everything together to ensure it’s well mixed.

6. Taste and adjust

Savor the flavors! Taste your salad and adjust the seasoning according to your preference. You can add more salt, heat by incorporating additional sriracha or cayenne, acid with extra lime juice, or sweetness with more orange juice as desired.

7. Garnish

Before serving, top your beautiful salad with a sprinkle of fresh herbs, chopped toasted peanuts, and lime wedges for a splash of color and flavor.

Variations

• Add protein: Make this salad heartier by adding your favorite protein on top, such as grilled chicken, salmon, or tofu.
• Add sweet potatoes: For a delightful touch of sweetness, include roasted sweet potatoes in your salad!
• Skip the lentils: While the lentils add nutritional value, you can choose to use extra quinoa instead if you prefer.

Chef’s Tips

1. Lentils: If you opt for smaller lentils like black or green, they can be cooked alongside the quinoa as they require the same cooking time. However, brown lentils take about 25 minutes and must be cooked separately. If you prefer, pre-cook the brown lentils for ten minutes before introducing the quinoa to the pot.
2. Quinoa: If you wish, you can use solely quinoa in this salad, using a 1 ¼ cups quinoa to 2 cups water ratio.
3. Meal prepping: To save time, cook the quinoa and lentils in advance, slice the veggies, and whisk together the dressing. When you are ready to enjoy, simply toss everything together! Remember to slice the cucumbers thickly for maintaining their crunch.

Storage

To preserve freshness, store the components separately until you’re ready to serve. Keep the cooked quinoa and lentils in an airtight container for up to four days, and store the dressing in a sealed jar for up to ten days. Once mixed, the salad is best consumed within 2-3 days.

Serving Suggestions

This satisfying salad makes for a delightful standalone dish for lunch or a vibrant starter or side. Pair it beautifully with any of your favorite Thai main courses, such as Thai Sweet Potato Soup, Pad Thai, or Thai Green Curry Noodle Soup. Be sure to explore a variety of easy Thai recipes for more delicious ideas!