clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lentil quinoa salad in a blue rimmed serving bowl with silver serving spoons

Nourishing Quinoa Lentil Salad with Roasted Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: Oven, stovetop
  • Cuisine: American
  • Diet: Vegetarian


This quinoa and lentil salad is packed with plant-based protein and filling fiber! Served warm or cold, you can prep this grain salad for a week of healthy meals. In addition to quinoa and lentils, this salad also features caramelized roasted cauliflower florets, salty kalamata olives, sweet golden raisins, fresh parsley, and zesty lemon dijon vinaigrette. Ready to enjoy in 45 minutes or less!



Quinoa Lentil Salad

  • 1 medium head cauliflower, cut into bite sized florets
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup dry brown lentils
  • 1 cup dry quinoa
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/3 cup golden raisins

Lemon Dijon Dressing

  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tbsp shallot or garlic, minced
  • 1/4 tsp Kosher salt
  • Few grinds of black pepper
  • 1/3 cup extra virgin olive oil


  1. Preheat oven to 400°F. Put the cauliflower florets on a large baking sheet.
  2. Add the olive oil, curry powder, salt, and pepper to the cauliflower. Toss it up with your hands to evenly distribute the seasonings. 
  3. Spread the cauliflower out in a single layer on the baking sheet. Roast in the oven for 20-25 minutes, until the edges are browned and crispy.
  4. While the cauliflower is in the oven, prepare both the lentils and quinoa on the stovetop.
  5. Lentils: Add lentils and 4 cups of water to a pot. Bring the water to a boil, then reduce to a low simmer and cover. Cook the lentils for 20-25 minutes until they are fork tender. Drain off any excess water.
  6. Quinoa: Add quinoa and 2 cups of water to a pot. Bring to a boil, then reduce to a simmer and cover. Cook for 12-15 minutes until all the water is absorbed and the quinoa is fluffy. Fluff with a fork.
  7. Prepare the dressing. In a small bowl, combine all the dressing ingredients except the extra virgin olive oil. Whisk them together. Then, slowly drizzle in the olive oil while whisking vigorously for about 30 seconds, until the dressing is emulsified. 
  8. In a large mixing bowl, combine the cooked quinoa, cooked lentils, roasted cauliflower florets,  chopped parsley, Kalamata olives, and golden raisins.
  9. Pour the dressing over the salad. Toss is up to combine everything. Taste and add a pinch of salt and pepper if desired.



Grain salads are good for meal prepping because they keep well in the fridge.

You can prepare this salad warm and eat it warm, but it also tastes great cold right from the fridge.

Store in an airtight container in the fridge for 3-5 days.