Pin it My neighbor handed me a container of this salad after a Saturday morning run, and I ate it standing in my kitchen, still sweaty. The lentils were tender, the quinoa nutty, and the vinaigrette sharp enough to wake me up better than coffee. She called it her power bowl, and I called it genius. I made my own batch that same afternoon.
I brought this to a potluck once, worried it looked too plain next to the casseroles and dips. It was gone in twenty minutes. People kept asking if there was more, and I watched someone scrape the bowl with a spoon. One friend texted me that night asking for the recipe, and I realized I had something special.
Ingredients
- Quinoa: Rinse it well or it tastes bitter, a mistake I made exactly once and never forgot.
- Green or brown lentils: They hold their shape better than red lentils, which turn to mush in salads.
- Chickpeas: Canned saves time, but rinse them or the salad tastes too salty and tinny.
- Cherry tomatoes: Halve them so the juices mix into the dressing and flavor everything.
- Cucumber: English cucumbers work best because they have fewer seeds and less water.
- Red bell pepper: It adds sweetness and crunch, and the color makes the bowl look alive.
- Red onion: Slice it thin or it overpowers the whole dish.
- Kalamata olives: Their briny sharpness balances the earthy grains perfectly.
- Fresh parsley: Do not skip this, it brightens everything and makes it taste fresh, not heavy.
- Feta cheese: Optional, but it adds a creamy, tangy note that I never skip.
- Extra virgin olive oil: Use the good stuff here, you can taste the difference.
- Red wine vinegar: It gives the dressing a bright, sharp edge that cuts through the richness.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle kick.
- Garlic: One clove is enough, too much and it takes over.
- Dried oregano: It tastes like sunshine and Greek islands, even in winter.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup water in a medium saucepan, bring to a boil, then cover and simmer for 12 to 15 minutes until the water is absorbed. Fluff it with a fork and let it cool completely so it does not wilt the vegetables.
- Cook the lentils:
- Cover rinsed lentils with plenty of water in a separate saucepan, bring to a boil, then simmer for 15 to 20 minutes until tender but still holding their shape. Drain them well and let them cool.
- Whisk the vinaigrette:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until smooth and emulsified. Taste it and adjust the salt or vinegar if needed.
- Assemble the salad:
- In a large bowl, combine the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Toss gently so nothing gets smashed.
- Dress and toss:
- Pour the vinaigrette over the salad and toss everything until evenly coated. Top with crumbled feta if using, and serve immediately or chill for up to three days.
Pin it I ate this for lunch four days in a row once, and it never got boring. Each time I opened the container, the smell of oregano and garlic hit me first, then the bright pop of tomato and olive. It felt like eating something that cared about me, not just filled me up.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days in an airtight container. I pack it in mason jars for work lunches, layering the dressing on the bottom so the greens stay crisp. Let it come to room temperature for ten minutes before eating, or enjoy it cold straight from the fridge.
Simple Swaps and Additions
Swap red wine vinegar for fresh lemon juice if you want a brighter, citrusy flavor. Add grilled chicken, shrimp, or even roasted chickpeas for extra protein. For a vegan version, skip the feta or use a plant based alternative, and it is just as satisfying.
What to Serve It With
This salad works as a main dish, but it also pairs beautifully with warm pita bread, grilled lamb, or roasted chicken. I have served it alongside hummus and baba ganoush for a Mediterranean spread, and it always disappears first.
- Serve it with warm flatbread for scooping.
- Pair it with grilled meats or fish for a complete meal.
- Add a dollop of tzatziki on top for extra creaminess.
Pin it This salad has become my answer to busy weeks and lazy weekends alike. It is proof that simple ingredients, when treated right, can feel like a celebration.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made ahead. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors meld beautifully over time, making it perfect for meal prep.
- → How do I prevent the salad from becoming soggy?
To keep your salad crisp, dress it just before serving, or store the vinaigrette separately and add it when ready to eat. The cooked grains and legumes hold up well, while fresh vegetables maintain their texture best when not sitting in dressing for extended periods.
- → Is this suitable for a vegan diet?
Absolutely. Simply omit the feta cheese or substitute it with a plant-based alternative. All other ingredients are naturally vegan-friendly, making this an excellent choice for plant-based eating.
- → What can I substitute for red wine vinegar?
Fresh lemon juice works wonderfully as a citrusy alternative, offering bright acidity similar to vinegar. You can also use white wine vinegar, balsamic vinegar, or even apple cider vinegar depending on your flavor preference.
- → How do I cook the quinoa and lentils perfectly?
For quinoa, use a 1:2 ratio of grain to water, bring to a boil, then reduce heat and simmer covered for 12–15 minutes until water is absorbed. For lentils, cover with plenty of water, bring to a boil, then simmer for 15–20 minutes until tender but not mushy. Both should cool slightly before adding to the salad.
- → What's the best way to add extra protein?
Grilled chicken breast, shrimp, or even grilled tofu are excellent protein additions. You can also add hard-boiled eggs, crumbled goat cheese, or additional legumes like white beans for plant-based options.