Easy lentil salad with quinoa and asparagus

This is the perfect salad for when you want a salad packed with plant-based protein, a salad packed with flavor, and a salad that makes a perfect side or main dish.

Are you looking for a quick and healthy salad with protein and flavor? Look no further than this easy lentil salad with quinoa and roasted asparagus!

About this recipe

Dressed with a simple vinaigrette and filled with a satisfying mix of textures, this salad is perfect for a light lunch or a refreshing dinner. Plus, it’s easy to customize with your favorite veggies and toppings. So why not try this delicious lentil salad and enjoy a nutritious meal in minutes?

Ensalada de lentejas y espárragos asados

Benefits of lentil quinoa asparagus salad

The combination of roasted asparagus and lentils is a healthy and nutritious powerhouse. Asparagus offers many benefits, including its potential anti-cancer properties, high levels of antioxidants, and healthy digestive system.

Lentils are an excellent source of protein, dietary fiber, essential vitamins, and minerals and can assist in weight management.


  • Quinoa, you can substitute with any other grain, such as brown rice or farro. If you are in a hurry, use already-cooked quinoa, which comes in a bag.
  • Lentils. Use green lentils if you can’t find beluga lentils (which are tiny and very dark in color). Substitute with navy beans or chickpeas. You can also use jar lentils.
  • Simple vinaigrette. I like to always have a homemade vinaigrette in the fridge; use the one you like best.
  • Asparagus, substitute green beans if you don’t like asparagus.
  • To finish the salad, add chopped almonds or chopped pistachios.


There are over 800 different types of legumes, all with impressive nutritional benefits. Legumes are an incredible source of protein; they are high in iron, fiber, and potassium, among othersAnd best of all, they are also good for our planet.

They need very little water to grow, compared to cattle, which need a lot of water. They are much cheaper, easier to transport, and present in the kitchen of many cultures worldwide. They are the perfect combination of food to feed many more people in the world and take care of our planet.

Esparragos y lentejas en ensalada

Preparing the Salad

This delicious dish requires just a few simple steps to prepare. Cook the lentils and quinoa. Roast or air fry the asparagus and prepare your vinaigrette.

When the ingredients are cooked, and the vinaigrette ready, mix them carefully on a salad platter. Taste for seasoning and finish with chopped pistachios, almonds, or parsley.

Ensalada de espárragos y lentejas con aderezo simple

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Roasted asparagus lentil salad

Alejandra Graf
This is the perfect salad for when you want a salad packed with plant-based protein, a salad packed with flavor, and a salad that makes a perfect side or main dish.
5 de 2 votos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 557 kcal


  • 1 Sheet pan
  • 2 sauce pans


  • 1 cup dried lentils +2 1/2 cups water
  • 1 cup quinoa +1 3/4 cups water
  • 1 pound asparagus


  • 2 tablespoons Dijon mustard
  • 2 cloves minced garlic
  • 1/3 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1/4 to 1/2 teaspoon sea salt
  • Freshly ground black pepper

To finish

  • chopped almonds or pistachios
  • parsley


  • Pre heat the oven to 450 degrees.
  • In a pot with a lid, put the lentils and water. Cover and place over medium heat for 20 minutes until lentils are cooked and soft to bite. When ready drain and, let them cool, set aside.
  • In a pot with a lid put the quinoa with water, cover, and leave to medium heat until almost all the water is absorbed. Turn off and leave covered until there is no water, all is absorbed. When ready fluff with a fork.
  • Cut asparagus into bite pieces and add them to a sheet pan with a teaspoon of oil and a pinch of salt. Put in the oven for about 15 to 20 minutes or until they are roasted on all sides.
  • Meanwhile, in a large bowl, mix the Dijon, garlic, vinegar, salt, and pepper with a whisk. When they are well integrated, add the oil slowly, until the vinaigrette is ready. Try and adjust seasoning if needed.
  • When the asparagus are ready,take them out of the oven and let them cool. Mix with the cooked lentils, quinoa and add the vinaigrette to taste.
  • Finish with the chopped almonds or pistachios and parsely.


  • Keep the leftover vinaigrette in a glass container in the fridge.
  • If you do not want to prepare the entire salad, prepare only what you are going to eat.
  • Store the lentils, asparagus, and quinoa in different containers in the fridge and use them little by little, as needed.


Serving: 1servingCalories: 557kcalCarbohydrates: 41gProtein: 14gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 62mgPotassium: 635mgFiber: 14gSugar: 2gVitamin A: 592IUVitamin C: 6mgCalcium: 54mgIron: 6mg
Keyword easy vegan salad, lentils


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Notify of
Recipe Rating

Inline Feedbacks
View all comments