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Lentil Quinoa Salad with Fresh Ginger

by ADMIN on OCTOBER 21, 2011

Power-pack your meal with the addition of this zesty, crisp super salad!

Lentils and quinoa are both great sources of protein and fiber while asparagus adds a healthy boost of vitamins and antioxidants. The dressing is a fantastic combination of fresh ginger, a nice tang from red wine vinegar, and a bit of heat from cayenne – all balanced with the sweetness of dried cranberries.

I will absolutely be making this recipe again!

Lentil Quinoa Salad with Fresh Ginger

Author: Adapted from Pompeian Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8

Taste the zing of red wine vinegar, heat of cayenne, and sweetness of dried cranberries splashed over this zesty, crisp salad.


  • 1 quart water (4 cups)

  • ¾ cup dried lentils, rinsed

  • ½ cup dried quinoa

  • 1 bunch fresh asparagus, cut into 1" pieces

  • 3 Tbsp olive oil

  • 3 Tbsp red wine vinegar

  • 2 Tbsp grated fresh ginger

  • ½ tsp salt

  • ½ tsp pepper

  • ¼ tsp dry pepper flakes

  • 2 dashes of cayenne pepper

  • ⅓ cup dried cranberries

  • ⅓ cup chopped walnuts


  1. Bring water to a boil over high heat in a medium-sized sauce pan. Add lentils, reduce heat, cover, and simmer for 15 minutes.

  2. Add quinoa to lentils and continue to simmer for 10-12 minutes, or until the lentils are fully cooked and are 'popped' open.

  3. While lentils and quinoa are cooking, whisk together olive oil, vinegar, salt, pepper, cayenne, red pepper, and ginger in a small bowl. Set aside.

  4. Add cut asparagus to lentils and quinoa and simmer for another 5 minutes, or until asparagus is tender.

  5. Drain and run under cool water. Shake off excess water. Place in a medium-sized bowl.

  6. Drizzle vinegrette over lentils and add cranberries and walnuts. Gently stir to combine.

  7. Enjoy!



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