How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Use the ingredient replacement notes to choose swaps with similar moisture, protein, or cooking behavior.

What is the best way to serve it with mixed-diet family?

Serve the gluten-free recipe first with dedicated utensils, then keep any gluten-containing sides or toppings separate.

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Quick & Easy

Gluten-Free Quick & Easy Lentil and Quinoa Salad with Citrus Vinaigrette

Name: Gluten-Free Quick & Easy Lentil and Quinoa Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 cup dry green or brown lentils, rinsed; 1/2 cup dry quinoa, rinsed; 2 1/2 cups water or low-sodium vegetable broth (divided); 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; 1/2 small red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup kalamata olives, pitted and sliced (optional); 1/4 cup extra-virgin olive oil; Juice of 1 large orange (about 1/3 cup); Juice of 1 lemon (about 2 tablespoons); 1 tablespoon apple cider vinegar; 1 teaspoon maple syrup or agave nectar; 1 garlic clove, minced; Salt and freshly ground black pepper, to taste

By Freeflourish Editorial TeamPublished Apr 21, 2026 | Updated Jul 7, 2026

Mediterranean-inspired 30 mins glutenfreedairyfreefamilyfriendlyeasymealprep30minutesorlessbudgetfriendly

Gluten-Free Quick & Easy Lentil and Quinoa Salad with Citrus Vinaigrette with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 15 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 4

1 cup dry green or brown lentils, rinsed
1/2 cup dry quinoa, rinsed
2 1/2 cups water or low-sodium vegetable broth (divided)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 small red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup kalamata olives, pitted and sliced (optional)
1/4 cup extra-virgin olive oil
Juice of 1 large orange (about 1/3 cup)
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup or agave nectar
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

FreeFlourish gluten-free gluten-free lentil quinoa salad with citrus vinaigrette ingredients

Instructions

In a medium saucepan, combine the rinsed lentils with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.
In a separate small saucepan, combine the rinsed quinoa and 1/2 cup water or vegetable broth. Bring to a boil, cover, and reduce heat to low. Simmer for 12-15 minutes or until all liquid is absorbed. Remove from heat and fluff quinoa with a fork. Set aside to cool.
While lentils and quinoa cook, prepare the citrus vinaigrette. In a small bowl, whisk together the olive oil, orange juice, lemon juice, apple cider vinegar, maple syrup, minced garlic, salt, and pepper until well combined.
In a large mixing bowl, combine the cooked lentils, quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and olives (if using).
Pour the citrus vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve immediately or refrigerate for at least 1 hour to allow flavors to meld. This salad keeps well in an airtight container for up to 4 days, making it ideal for meal prep and quick lunches.

FreeFlourish gluten-free lentil quinoa salad with citrus vinaigrette finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing gluten-free lentil quinoa salad with citrus vinaigrette for someone with celiac disease.

Texture Expectations

Let the cooked grains cool fully so the vinaigrette doesn't break the texture. Toss lightly so grains stay intact and herbs stay bright.

Dining With Non-GF Family Note

Prepare in a single large bowl and split portions into child-friendly lunches or snack bowls. Keep non-GF toppings off the GF area if needed.

Frequently Asked Questions

Can I make Gluten-Free Quick & Easy Lentil and Quinoa Salad with Citrus Vinaigrette ahead?: Yes. Prepare the components ahead when practical, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Use the ingredient replacement notes to choose swaps with similar moisture, protein, or cooking behavior.
What is the best way to serve it with mixed-diet family?: Serve the gluten-free recipe first with dedicated utensils, then keep any gluten-containing sides or toppings separate.

Storage and Reheating

Store in an airtight container for up to 4 days. Add a fresh squeeze of lemon before serving to revive flavor after chilling.

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Gluten-Free Quick & Easy Lentil and Quinoa Salad with Citrus Vinaigrette

Recipe Details

Ingredients

Instructions