Salad · Lunch · Mediterranean ·

Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette

Name: Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Salad
Ingredients: 1 cup quinoa, rinsed; 1 cup green or brown lentils, rinsed; 1 red bell pepper, diced; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/4 cup fresh parsley leaves, chopped; 1/4 cup fresh mint leaves, chopped; 1 tbsp harissa paste; 3 tbsp olive oil; 1 tbsp lemon juice, freshly squeezed; 1 tsp honey; Salt and pepper, to taste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp cinnamon; 1/4 tsp cayenne pepper, optional

This salad is a delightful blend of spices, grains, and vegetables topped with a zesty harissa vinaigrette, perfect for a light yet satisfying meal.

4.1(688 reviews)

·By Ethan Brooks·November 11, 2025

Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette — Salad served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Salad

For the Harissa Vinaigrette

For the Spice Mix

Nutrition

Per serving

Calories: 240 kcal
Protein: 7.95 g
Carbs: 27.88 g
Fat: 11.98 g
Fiber: 7.4 g

Whole recipe

Total

Calories: 961 kcal
Protein: 31.8 g
Carbs: 111.5 g
Fat: 47.9 g
Fiber: 29.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup quinoa rinsed	222	8.1	39.4	3.6	5.2
1 cup green or brown lentils rinsed	230	17.9	39.9	0.8	15.6
1 red bell pepper diced	37	1.4	9	0.4	3
1 cucumber diced	16	0.8	3.8	0.1	0.5
1/2 red onion finely chopped	22	0.6	5.2	0.1	1
1/4 cup fresh parsley leaves chopped	4	0.3	0.6	0.1	0.4
1/4 cup fresh mint leaves chopped	4	0.4	0.8	0.1	0.4
1 tbsp harissa paste	20	0.5	2	1	0.3
3 tbsp olive oil	360	0	0	40.8	0
1 tbsp lemon juice freshly squeezed	4	0.1	1.1	0	0.1
1 tsp honey	21	0	5.7	0	0
Salt and pepper to taste	0	0	0	0	0
1 tsp ground cumin	8	0.4	0.9	0.5	0.4
1 tsp ground coriander	5	0.2	1	0.1	0.7
1/2 tsp smoked paprika	3	0.2	0.7	0.1	0.8
1/2 tsp cinnamon	3	0.1	1	0	0.4
1/4 tsp cayenne pepper optional	2	0.1	0.4	0.1	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Cooking the Grains

1
Cook Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
2
Cook Lentils
In another saucepan, cover lentils with water, bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain.
3
Cool Grains
Let both quinoa and lentils cool.

Assembling the Salad

1
Combine Ingredients
In a large bowl, combine cooked quinoa and lentils with the red bell pepper, cucumber, red onion, parsley, and mint.
Tip: Ensure quinoa and lentils are fully cooled before combining to prevent wilting.
2
Make Vinaigrette
In a small bowl, whisk together harissa paste, olive oil, lemon juice, honey, salt, and pepper.
3
Toss Salad
Drizzle vinaigrette over the salad and toss gently to combine.
Tip: Prepare extra vinaigrette to adjust flavor later if needed.

How to Make Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette

Total time: 1 h 47 min · Yields 4 servings

1
Toast the Spices
Heat a dry skillet and toast cumin and coriander seeds for better aroma, then grind.
2
Mix the Spices
Combine ground seeds with paprika, cinnamon, and cayenne in a small bowl.
3
Season the Salad
Sprinkle spice mix over the salad just before serving, mixing well.