Orange Quinoa Lentil Salad

Fruits, Legumes, Protein, Recipe, Salads, Veggies
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This vibrant and nutritious salad features a harmonious blend of flavors and textures. It starts with a base of wholesome cooked quinoa and hearty brown lentils, providing a satisfying protein boost. Fresh oranges add a burst of citrus sweetness, complemented by creamy avocado slices and the subtle crunch of red onion. The zesty vinaigrette, crafted from freshly squeezed orange and lime juice, along with a touch of Dijon mustard and maple syrup, ties all the elements together with a delightful tangy-sweet finish. It’s a refreshing and satisfying dish that’s perfect for lunch with a green smoothie. Detox time!

Ingredients & Substitutions

  • Cooked Quinoa: A healthy gluten-free grain rich in protein and fiber. Brown rice or couscous are great options.
  • Lentils: High in protein and iron; adds heartiness to the dish. Canned beans or chickpeas work too.
  • Oranges: Provide sweetness and vitamin C; brighten the flavors. Substitution: Grapefruit or tangerines.
  • Avocado: Adds creaminess and healthy fats; enhances texture. Hummus or nut butter can be used instead of avocados.
  • Red Onion: Offers a mild bite and crunch; adds color. Substitution: Green onions or shallots.
  • Orange (juice or zest): Adds citrusy brightness and flavor depth. Substitution: Lemon or lime juice.
  • Lime: Balances flavors with acidity; brightens the dish.
  • Dijon Mustard: Adds tanginess and depth; helps emulsify dressings. Substitution: Tahini.
  • Maple Syrup: Natural sweetener that complements flavors; adds moisture. Substitution: Agave nectar or honey (if not vegan).

Other ingredients you can add:

  • tangerine, clementine, mandarin, blood orange
  • grapefruit
  • fresh herbs like cilantro, parsley, or mint
  • crunchy nuts or seeds such as toasted almonds, pecans, or pumpkin
  • sweet or tangy additions like dried cranberries, pomegranate seeds, or diced pineapple
  • crumbled feta or goat cheese
  • sliced cucumber or cherry tomatoes
  • cooked edamame or chickpeas for extra protein
  • grilled or roasted vegetables such as bell peppers, zucchini, or asparagus for a savory touch

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quinoa lentil orange salad

Orange Quinoa Lentil Salad (Oil-Free)

Melissa Champagne
Vibrant citrus-infused quinoa-lentil salad, adorned with a medley of oranges, zesty vinaigrette, avocado, and red onion.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Course Salad
Cuisine Latin-Inspired
Servings 4
Calories 650 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 can brown lentils or you favorite legume
  • 2 oranges sliced
  • 1 avocado
  • 1/4 red onion
  • 1 orange zest and juice for vinaigrette
  • 1 lime zest and juice for vinaigrette

Vinaigrette

  • 1/2 cup orange juice
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup 2 tbsp is even better 🙂

Instructions
 

  • Cook quinoa according to package instructions and allow it to cool.
  • Rinse and drain 1 can of brown lentils or your preferred legume.
  • Dice 1 avocado into chunks.
  • Thinly slice 1/4 of a red onion.
  • In a large mixing bowl, combine the cooked quinoa, brown lentils, sliced oranges, diced avocado, and sliced red onion. Gently toss the ingredients together to mix evenly.
  • In a small bowl or mason jar, whisk together the zests and juice of orange (1/2 cup) and lime. Add 1 tbsp of Dijon mustard, and 1-2 tbsp of maple syrup. Mix until well combined to create the vinaigrette.
  • Garnish with additional citrus zest, fresh herbs like cilantro or parsley, and/or toasted nuts or seeds for extra flavor and texture.
  • Serve immediately and enjoy your refreshing and nutritious citrus quinoa-lentil salad!

Nutrition

Calories: 650kcalCarbohydrates: 109gProtein: 34gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 59mgPotassium: 1701mgFiber: 42gSugar: 19gVitamin A: 414IUVitamin C: 83mgCalcium: 139mgIron: 10mg
Keyword avocado, lentils, lime, oranges, quinoa, red onion
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