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    Home » Simple Vegan Recipes » Meal Prep

    Lentil quinoa kale salad

    Last Modified: Sep 13, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    lentil quinoa kale salad tossed together in the mixing bowl
    image collage showing the lentil quinoa salad ingredients with text labels and the assembled salad in a meal prep container
    meal prep container of quinoa lentil kale salad on a marble table

    Lentil quinoa salad with kale and roasted sweet potato in zesty citrus dressing is a hearty, one-bowl meal that's flavorful and satisfying. This recipe is perfect for meal prep!

    meal prep container of quinoa lentil kale salad on a marble table

    The cool thing about lentils and quinoa is that they have pretty similar cooking times, so you can cook them together in a single pot. They're the perfect base for all kinds of meals! You can use the cooking method in this lentil quinoa salad as a jumping-off point to make all kinds of lentil and quinoa recipes.

    Jump To:
    • Recipe notes
    • How to store and serve
    • Lentil Quinoa Salad Recipe
    • Frequently asked questions

    Recipe notes

    I love a grain salad at lunchtime, and this one is super satisfying!

    kale, lentils, quinoa, sweet potatoes, green onions, and citrus dressing in bowls on a marble table

    To start making this salad, get the lentils and quinoa cooking either on the stovetop or in the Instant pot. The recipe includes both stovetop and Instant Pot directions. You're just doing one or the other -- ignore whichever method you're not using.

    Whether you make the lentils and quinoa on the stove or in your Instant Pot, the method is the same. Add the lentils, quinoa, water, and broth to your pot. Cook until the lentils are tender, and you're all set!

    image collage showing adding water to an Instant Pot with lentils and quinoa, the roasted sweet potatoes on a sheet pan, the citrus dressing in a jar, and the lentil quinoa kale salad in a mixing bowl

    This recipe uses green, brown, or beluga lentils. Do not use red lentils or any other type. Other types have different water needs, cooking times, and textures. They will not work in this recipe.

    While the lentils cook, get your sweet potatoes into the oven. Just toss the sweet potatoes with a little bit of olive oil and salt, spread them onto a lined baking sheet, and pop them into the oven to roast. No need to stir or flip them!

    While you roast the sweet potato in the oven, make the simple citrus dressing in the blender. Then, use a little bit of the dressing to make citrusy massaged kale.

    citrus juices, oil, maple syrup, salt, and garlic on a light blue table with text labels on each ingredient

    Toss the cooked lentils and quinoa with the sweet potato, kale, dressing, and some chopped green onions. You can serve this salad warm or cold.

    How to store and serve

    I recommend assembling single-serving salads and keeping them in meal prep containers in the fridge. That way, you have a quick lunch to grab

    Your lentil quinoa salad will keep for four days in the fridge. I do not recommend freezing the assembled salad, though you can freeze the lentils and quinoa on their own.

    This salad is delicious served warm, right after you make it or chilled, straight out of the fridge. Such a perfect, healthy lunch to have on hand for busy weekdays!

    meal prep container of quinoa lentil kale salad on a marble table

    Lentil Quinoa Salad Recipe

    Lentil quinoa salad with kale and roasted sweet potato in zesty citrus dressing is a hearty, one-bowl meal that's flavorful and satisfying. This recipe is perfect for meal prep!
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    Course: Main Course
    Cuisine: Vegan
    Keyword: lentil quinoa salad, lentils and quinoa
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 727kcal
    Author: Becky Striepe

    Ingredients

    For the lentils and quinoa

    • 1 cup dry green or brown lentils - rinsed
    • 1 cup dry quinoa - rinsed
    • 1 ½ - 2 cups water - You'll need the lower amount of water, if you are using the Instant Pot.
    • 2 cups vegetable broth - or more water

    For the roasted sweet potato

    • 2 medium sweet potatoes - chopped into ½" pieces, about 2 cups
    • 2 tablespoons extra virgin olive oil
    • ½ teaspoon salt

    Citrus dressing ingredients

    • ¼ cup lemon juice
    • ½ cup orange juice
    • ¼ cup olive oil
    • 1 tablespoon maple syrup
    • 2 small cloves garlic - or 1 large clove
    • ½ teaspoon salt

    For the salad

    • 8 cups kale - stemmed and torn into bite-sized pieces
    • 2 green onions - chopped

    Instructions

    • Preheat the oven to 425° F. Line a baking sheet with parchment paper.

    Make the lentils and quinoa

    • Instant Pot Directions: Add the lentils, quinoa, 1 ½ cups water, and broth. Cook at high pressure for 6 minutes, then do a 10-minute natural release. You may have some water left in the bottom of the pot, and that is fine. Just use a slotted spoon to dish up your lentils and quinoa, leaving any excess water in the pot.
    • Stovetop Directions: Combine the rinsed lentils, quinoa, 2 cups water and vegetable broth in a large stovetop pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the lentils and quinoa have absorbed all of the water, uncovered, about 20 minutes. When the lentils and quinoa are tender, remove the pot from heat, cover, and let them steam for 10 minutes. Remove the lid and fluff with a fork.

    Roast the sweet potato

    • In a large bowl, toss together the sweet potato with the olive oil and salt. Transfer to the baking sheets in a single layer, and roast for 50-55 minutes, until the sweet potatoes start to brown.

    Make the citrus dressing

    • Add all of the dressing ingredients to your blender, and puree until smooth.

    Assemble the lentil quinoa salad

    • In a large bowl, add 2 tablespoons of the citrus dressing to the kale, and massage until it turns bright green.
    • Add the cooked lentils and quinoa, the remaining citrus dressing, the roasted sweet potato, and the chopped green onion. Serve warm or chilled.

    Equipment

    • Instant Pot optional

    Video

    Notes

    Leftovers will keep for 4-5 days in the refrigerator.
    You can use brown, green, or beluga lentils. Do not substitute any other type of lentil, because the recipe will not work!

    Nutrition

    Nutrition Facts
    Lentil Quinoa Salad Recipe
    Amount per Serving
    Calories
    727
    % Daily Value*
    Fat
     
    26
    g
    40
    %
    Saturated Fat
     
    4
    g
    20
    %
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    16
    g
    Sodium
     
    741
    mg
    31
    %
    Potassium
     
    1801
    mg
    51
    %
    Carbohydrates
     
    102
    g
    34
    %
    Fiber
     
    28
    g
    112
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    26
    g
    52
    %
    Vitamin A
     
    29638
    IU
    593
    %
    Vitamin C
     
    188
    mg
    228
    %
    Calcium
     
    447
    mg
    45
    %
    Iron
     
    9
    mg
    50
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What kind of lentils should I use?

    For this recipe, you want lentils that retain their shape after cooking. Green, brown, or beluga lentils will all work. Do not use red or yellow lentils, because they will turn to mush.

    Can you freeze lentil quinoa salad?

    I do not recommend freezing, because the kale won't thaw properly.

    If you do want to freeze, I recommend just making the lentils and quinoa and freezing those. They will thaw out fine. Then, roast the veggies and make the dressing before assembling.

    Can I use canned lentils?

    Definitely! Use two 15-ounce cans of lentils, drained and rinsed. You can also use around 2.5 cups of frozen quinoa, thawed, if you don't want to cook it from scratch.

    Should quinoa salad be hot or cold?

    The beauty of this quinoa lentil salad is that it's great served warm or cold. That makes it perfect for meal prep!

    More Meal Prep

    • Vegan Lobster Rolls
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • 15 vegan packed lunch ideas
    • Instant Pot quinoa burrito bowl

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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