This Lentil Quinoa Salad is hands-down the best potluck dish around, or keep in your fridge for days and be sad when it’s gone.

This is also on EVERY SINGLE COMMUNITY DUMP. I can’t help it. People love it. I love it. Skip the feta on the Dumps, obviously.

It’s so incredibly fresh tasting, and lasts days in the fridge. Seriously…you should ALWAYS have one in the fridge.

Get the lentil quinoa salad recipe below. xo

And check out which one I’ve currently got running over at the Nourish School.

Spring 2017 (10 days): May 29-June 7 (starting soon)

Summer 2017 (3 days — local only): June 26-30, July 24-28, August 21-25

Fall 2107: October 16-25

All-Season: any ol’ time you feel like it

Winter 2018: TBA

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  • 1. Place lentils in a medium-sized pot, cover with water, and bring to boil.
  • 2. Turn heat way down, partially cover, and allow to simmer gently for 20-25 minutes, or until tender but not mushy.
  • 3. Drain and transfer to a large bowl.
  • 4. While the lentils are cooking, bring quinoa and water to a boil, reduce heat and simmer until water is absorbed, about 10-15 minutes.
  • 5. Add everything to the lentils and quinoa, except walnuts.
  • 6. Mix gently but thoroughly.
  • 7. Cover and refrigerate.
  • 8. Before serving top with walnuts.

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Because guilt will not win. It’s time to find some balance. And I’m here to help you. Follow me on my journey as I teach you all things “Lunchbox” related, ...