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This One Pot Sweet Spiced Quinoa Lentil Salad is a staple when I need something comforting, nourishing, and a little bit bright on a busy weeknight. It is hearty enough to be the main event but still fresh with bursts of sweetness and leafy greens all in one dish.
Everything comes together so quickly and the aromas always remind me of cozy autumn weekends when my family gathers in the kitchen. It is a recipe I come back to when I want both flavor and a crowd pleaser.
What You’ll Need
- quinoa: gives you a complete protein base and is gluten free use fresh for the best texture
- green or brown lentils: lend earthy flavor and plenty of fiber pick through for any debris and rinse well
- vegetable broth: deepens every bite opt for a low sodium version for better control
- onion and garlic: add that classic savory aroma I always look for look for firm and fragrant
- carrot: brings sweetness and color choose one that is bright and crisp
- bell pepper: offers crunch and another pop of color any color works just make sure it is shiny and unblemished
- ground cumin and coriander: blend for warmth and complexity buy fresh ground
- cinnamon: offers a subtle sweet spice that makes the dish unique go with true cinnamon if you can
- salt and pepper: make every flavor shine use coarse salt for clean taste
- olive oil: for sautéing a good extra virgin version makes a difference
- dried cranberries or raisins: bring chewy sweetness look for ones with no added sugar
- chopped walnuts or pecans: add nutty crunch toasted nuts give a deeper flavor
- maple syrup or honey: is totally optional but gives gentle natural sweetness
- fresh spinach or kale: for a green energy boost always go for crisp and deeply colored leaves
- lemon juice: brightens the whole salad roll the lemon before juicing for more yield
- fresh parsley or cilantro: crowns each bowl with freshness choose perky leafy bunches
Let’s Cook This Together
- Rinse the Grains and Lentils:
- Rinse the quinoa and lentils separately under cold water in a fine mesh strainer until the water runs clear. This removes bitterness and any dust. Drain well so the salad does not turn mushy.
- Sauté the Vegetables:
- Heat olive oil in a large deep pot over medium heat. Add diced onion, garlic, carrot, and bell pepper. Stir gently and cook about eight minutes. You want the onions soft and golden and the carrots to just turn tender. This builds a flavor foundation.
- Bloom the Spices:
- Sprinkle in the ground cumin, coriander, and cinnamon along with a generous pinch of salt and pepper. Stir and cook for another minute or two. Wait for the spices to smell fragrant. This step awakens their oils and deepens the flavor.
- Simmer Quinoa and Lentils:
- Add the rinsed quinoa and lentils straight into the pot. Stir well so every grain gets coated in those aromatic veggies and spices.
- Add Broth and Cook:
- Pour in the vegetable broth and increase the heat to bring everything to a gentle boil. Stir once or twice then cover with a tight lid. Turn the heat down so it barely simmers. Cook for about twenty to twenty five minutes. Experience tells me the salad is ready when most of the liquid has been absorbed and both quinoa and lentils are tender.
- Sweeten and Wilt the Greens:
- Lift the lid and stir in chopped dried cranberries or raisins and toasted nuts. Drizzle in the maple syrup or honey if you like a touch of extra sweetness. Add spinach or kale and stir just until wilted. This keeps the greens vibrant.
- Finish and Brighten:
- Remove the pot from the heat and squeeze in fresh lemon juice. Scatter with parsley or cilantro. Taste and adjust salt and pepper until the flavors pop. Serve warm or at room temperature.
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Good to Know
- packed with plant protein
- high in fiber and naturally gluten free
- enjoyable warm or chilled for easy lunches
One of my favorite parts about this salad is how the lemony brightness lifts all the spices and sweet bites of cranberry. The first time I made it we ate straight from the pot after a long day and nobody missed the meat for a second.
Keeping It Fresh
Leftovers store well in the fridge up to four days if cooled quickly and kept in a sealed container. I like to add a fresh squeeze of lemon and a handful of herbs just before serving again so it tastes like the first day. If you want even more crunch try tossing in extra toasted nuts before eating.
Easy Ingredient Swaps
No green lentils No problem. Brown lentils hold their shape well too. If you are out of walnuts try pumpkin seeds for an allergy friendly crunch. Sometimes I mix in pomegranate seeds in winter for a sweet tart twist. The salad is endlessly flexible for what you have.
How to Serve It Right
This salad truly shines on its own in a big bowl but also works as a side with roast vegetables or grilled proteins on the weekend. I have even wrapped leftovers in naan or tortillas for lunch on the go. It easily blends into many meals and is a crowd favorite for potlucks.
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Behind the Dish
I first came up with this salad when I wanted to recreate the sweet spice flavors I loved from North African cooking but with easy pantry ingredients. My family now asks for it when the weather turns chilly. It reminds us all to slow down and savor a homemade meal together.
Tout savoir sur cette recette
- → Can I substitute the lentils with another legume?
Yes, chickpeas or split peas can be used, but you may need to adjust cooking time for softness.
- → How can I make this dish vegan?
Simply choose maple syrup instead of honey, and use vegetable broth for all steps.
- → Is this suitable for meal prep?
Absolutely. It stores well in the fridge for up to four days and reheats easily.
- → What other greens work well?
Try baby chard, arugula, or mixed spring greens for a fresh twist.
- → Can I boost the protein content?
Add cooked tofu or a handful of roasted chickpeas along with the greens for extra protein.
- → What can I serve with this dish?
Enjoy with flatbread, a dollop of yogurt, or alongside grilled vegetables for a complete meal.