Quinoa, French Lentil and Chopped Veggie Salad

Written by Asha McLaughlin

This light, healthy salad is packed with protien and fiber and it tastes great! Perfect for potluck gatherings, it is always a crowd-pleaser.


  • 2 cups  mixed quinoa 
  • 1 cup French lentils (cooked)
  • 2/3 of a package of arugula (or small bunch)
  • 1  cup  organic cherry tomatoes 
  • 1  cup chopped carrots
  • 1  cup chopped cucumbers
  • 1/2 cup chopped cabbage
  • 1/2 bunch chopped scallions
  • 1/4 cup chopped peanuts, almonds or cashews
  • 1/2 cup chopped cilantro or parsley 
  • 1 1/2 Tbsp fat-free feta cheese (or goat cheese)
  • lime wedges for garnish 


  • ¼ cup extra virgin olive oil
  • 2 cloves chopped garlic
  • ¼ cup red wine or balsamic vinegar
  • ½ tsp mustard (dijon or deli)
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1 tsp honey or agave nectar
  • 1 tsp lemon juice


  1. Cook the quinoa
  2. Chop all veggies and herbs.
  3. Place cooked quinoa in a large serving bowl;
     let cool.
  4. Add all chopped veggies and stir to combine. The warmth of the quinoa will slightly blanch the greens and veggies.
    Whisk together dressing ingredients.
  5. Sprinkle cheese over the top.
  6. Add dressing mix again and serve. Can be served slightly warm or at room temperature.

About the author

Asha McLaughlin

Asha is a long time yoga & meditation teacher as well as a natural health educator at Bloom Wellness, in Williamsburg. She teaches public classes and offers private sessions – she can be reached at essential.asha@gmail.com.