Thai Quinoa Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of quinoa and lentils tossed with crunchy vegetables, fresh herbs, and a tangy Thai dressing brightened by lime, lemongrass, and sriracha. Hearty enough to stand alone, with a balance of savory and bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¾ cup white quinoa
- ½ cup black lentils (see notes)
- 2 cups water
- ½ teaspoon salt
- ½ teaspoon olive oil
- 5 cups veggies- shredded carrots, shredded cabbage, red peppers, English cucumber, or sub snow peas, radishes, jicama (crunchy veg works best here)
- ½ cup mint, torn
- ½ cup fresh cilantro, chopped (or sub with Thai Basil)
- ½ cup green onions
- 1 medium orange- zest and ¼ cup orange juice
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 ½ tablespoons soy sauce or gluten-free liquid aminos like Braggs
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon lemongrass, very finely chop or use lemongrass paste
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon Sriracha or sambal oelek,
- 1 lime- 1 tablespoon juice and wedges
- Optional Garnishes: roasted chopped peanuts, lime wedges.
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 335mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.