Vegan Lentil and Quinoa Salad



  1. Rinse the lentils and quinoa thoroughly in a fine mesh strainer and add them to a large pot with 222222 water by ratio of 2:1 (lentils:quinoa). Bring to a boiling point, then reduce heat to low and let it simmer for about 22222 minutes or until both are cooked and tender. Drain any excess water if necessary.
  2. While the lentils and quinoa are cooking, prepare the dressing by whisking together olive oil, garlic, salt, and lemon juice in a small bowl.
  3. In another bowl, mix together the cooked lentils and quinoa, chopped fresh parsley, and black pepper. Taste and adjust seasonings as needed.
  4. Once the lentils and quinoa are done, drain and rinse the baby spinach and dry it off well with paper towels. Chop the cherry tomatoes and slice the cucumber.
  5. Add the cooked lentil and quinoa mixture to a large mixing bowl, followed by the chopped baby spinach, sliced red onion, and halved cherry tomatoes. Toss everything together gently.
  6. Pour the prepared dressing over the top of the salad, and toss again gently to coat all ingredients evenly.
  7. If desired, sprinkle some crumbled feta cheese over the top of the salad.
  8. Serve the Vegan Lentil and Quinoa Salad warm or at room temperature, either as a main course or side dish. Enjoy! Twitter feeds may include suggestions for variations like adding roasted vegetables or using different herbs and spices based on personal preferences and dietary restrictions. Don't forget to share your own vegan recipe creations and experiences using the hashtag