Lentil Quinoa Salad

There are few things I love more than spring.

The near perfect weather has me outdoors every possible minute I can be.

Lucky for me Skye is totally an outdoor baby. She can be cranky as can be inside, and the minute she gets outside she is happy as can be.  Time outside with the kids is like time in a bottle right now, with Skye happily playing on a blanket with me and the boys running around just being boys.  I could spend all day listening to them play when they think I’m not paying attention.

Between the birds chirping as they busily build their nests and the flowers starting to bloom, a sense of renewal is everywhere.

For some reason, that makes it so much easier to eat right. Lightening up feels natural right about now.


I am loving simple healthy dishes just like this one, brought to us from Sophia at Veggies Don’t Bite.

What’s your favorite season?

Lentil Quinoa Salad

Rating: 51

Yield: 6 servings as a side dish, 4 as a main course

Serving Size: 168g

Calories per serving: 284

Fat per serving: 5.4g

Lentil Quinoa Salad

note: If you prefer this salad without the touch of tanginess feel free to leave out the lemon and vinegar


  • 2 cups uncooked quinoa
  • veggie broth or water to cook quinoa
  • 1 cup roasted peppers, red, yellow or a mix (use jarred version for easy prep)
  • 2 cups fresh spinach
  • 2 cups precooked lentils (Trader Joe’s has a great pack)
  • Himalayan pink salt and ground black pepper to taste
  • juice of ½ lemon
  • 1 tablespoon balsamic vinegar


  1. Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth or water. You can also cook on the stove following the package directions. Also make sure to cook the lentils if they are not precooked.
  2. Meanwhile, wash and chop spinach. Chop peppers. Place both in a large bowl. Place lentils in the bowl.
  3. Once the quinoa is done place it in the bowl while hot and mix well. This will wilt the spinach just a bit. Add vinegar and lemon. Place in the refrigerator for at least 15 minutes to chill. Once chilled, add salt and pepper to taste. Depending on the lentils and peppers you used you may not need a lot of seasoning.


Servings 6, Serving Size 168g, Fat 5.4g, Calories 284, Carbohydrates 49.5g, Protein 14.1g, Cholesterol 0mg, Sodium 242mg, Potassium 659mg, Fiber 9.5g, Sugars 2.7g




About Sophia and Veggies Don’t Bite

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that you don’t have to be perfect to make healthy choices.  Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Connect with Sophia at:

Veggies Don’t Bite







  • Veggies Don’t Bite

    Thank you so much for having me Wendy! I love your intro and totally agree, the sound of my boys laughter is the best!!

    • Wendy Polisi

      Thanks so much for sharing with us!