Quinoa Lentil & Mint Salad In A Lemon Garlic & Cayenne Vinaigrette

Quinoa Lentil & Mint Salad In A Lemon Garlic & Cayenne Vinaigrette

This salad is a perfect illustration of how:

1) a salad can most certainly be a meal if its components are well-balanced &

2) eating plant-based is most certainly not boring & über delish if I do say so myself!

I whipped this baby up for dinner tonight but made a larger batch so we have some leftovers for tomorrow & the rest of the week! That’s actually one of my best meal prep hacks – you’re already in the kitchen, you’re already cooking & making a mess, so why not give yourself a few extra dishes to wash if it means you’ll have healthy food prepped for when you’re too busy to cook?

This salad is satisfying but light, delicious & so nutritious! I served it for dins tonight with sliced avocado & my fave “cheesy” crackers by Nud Fud!



  • 2 cups cooked quinoa
  • 1 cup cooked red lentils
  • 1/3 cup Prana Bio machu pichu nut, seed & dried fruit blend
  • 1 medium white onion
  • 2 stalks celery
  • 1/2 cup fresh mint
  • Juice from one lemon
  • 3 tbsp. raw organic apple cider vinegar
  • 2 tbsp. white wine vinegar
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. dried herbs
  • Sea salt to taste


  • Cook the quinoa & lentils according to package directions.
  • Once cooked, set aside to cool.
  • Prep the other ingredients & add them to a large bowl. Season the salad directly in the bowl & toss to coat.
  • Enjoy!


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