Sautéed Veggie, Quinoa and Lentil Salad with Basil and Lemon

This easy to make salad is even better the next day so if you're looking for nutritious and delicious lunch ideas for the week ahead, prepare this one tonight and you're good to go! The recipe doubles very well.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4 servings
Author: Crumbs & Caramel


  • 2 cups cooked quinoa (or rice)
  • 1 cup cooked lentils
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced bell pepper
  • 1/2 cup diced firm vegan cheddar or mozza cheeze
  • 1/4 cup lemon juice
  • 3 tbsp olive oil
  • 2 tsp dried basil
  • 1/2 tsp salt
  • black pepper, to taste
  • toasted pumpkin seeds, for garnish


  • In a large cast iron frying pan or skillet, heat 1 tbsp of oil over medium heat. Add the onions and sauté for 2 minutes until they start to soften.
  • Add the celery and carrots, and sauté for another 2-3 minutes.
  • Add the bell pepper and sauté another minute.
  • In a large bowl, combine all of the ingredients and toss until evenly mixed. Serve at room temperature or chilled, topped with pumpkin seeds. Store leftovers in an airtight container in the refrigerator.


*If you don't have any vegan cheese, you can serve the salad with diced avocado. Just be sure to wait until serving, as avocado stirred into the salad will end up black and mushy.
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