Thai Quinoa Lentil Salad Recipe
This bright and cheery Thai-inspired quinoa lentil salad is packed with crunchy veggies and fragrant herbs in a tangy Thai Dressing. The lentils and quinoa cook together at the same time! Vegan & gluten-free.
How to Make the Best Thai Quinoa Lentil Salad
This vibrant Thai quinoa lentil salad is a celebration of fresh, bold flavors and satisfying textures. With lentils and quinoa cooked together, this complete protein salad is naturally vegan and gluten-free, making it perfect for anyone looking for a nutritious meal that doesn’t sacrifice on taste.
The beauty of this salad lies in its balance—crunchy vegetables provide textural contrast, fragrant herbs add freshness, and the tangy Thai dressing ties everything together with notes of ginger, garlic, and lemongrass. The citrus element from orange juice and lime creates a bright, refreshing base that’s light enough for summer but warming enough for cooler months.
What makes this recipe truly special is its versatility. The dressing can be adjusted to your spice preference, and you can mix and match vegetables based on what you have on hand. Whether you’re meal prepping for the week or serving it at a potluck, this Thai quinoa lentil salad is sure to impress with its vibrant colors and complex flavors.
Thai Quinoa Lentil Salad
This bright and cheery Thai-inspired quinoa lentil salad is packed with crunchy veggies and fragrant herbs in a tangy Thai Dressing. The lentils and quinoa cook together at the same time! Vegan & gluten-free.
Ingredients
Quinoa & Lentils
Vegetables & Herbs
Thai Dressing
Optional Garnishes
Instructions
Quinoa & Lentils
- Rinse the black lentils and quinoa in a strainer for one minute. Drain well and place in a medium pot with the water, salt, and olive oil, and mix.
- Bring to a boil over high heat. Cover tightly and lower heat to medium-low, and gently simmer for 12-14 minutes, or until all the water is gone.
- Fluff with a fork and let cool.
Vegetables
- While the grains cook, prepare the vegetables by shredding and slicing. If meal prepping, cut the cucumbers a little thicker so they hold their crunch.
Dressing
- Make the dressing by placing all ingredients in a small bowl: orange juice, olive oil, sesame oil, soy sauce, maple syrup, rice vinegar, lemongrass, garlic, ginger, sriracha, and lime juice. Whisk well to combine.
Assembly
- Place the cooled quinoa and lentils in a large bowl. Add the shredded veggies, herbs (save a little for garnish), and green onions.
- Pour in the dressing and orange zest and toss well to combine.
- Taste and adjust salt, heat (add more sriracha or cayenne), lime, or sweetness (orange juice) to taste.
- To serve, sprinkle with fresh herbs, chopped toasted peanuts, and lime wedges.
Notes
- Black lentils hold their shape better than brown lentils in salads.
- This salad is perfect for meal prep and keeps well in the refrigerator for 3-4 days.
- For a spicier salad, add more sriracha or a pinch of cayenne pepper.
- You can substitute Thai basil for cilantro for a more authentic Thai flavor.
