This quinoa lentil salad with roasted eggplant is delicious and nutritious! It's made with beluga lentils, quinoa, eggplant, and sun-dried tomatoes. So easy and healthy! You can always add in leftover vegetables if you need! The pesto dressing has the delicious addition of nutritional yeast, which takes this salad to the next level. This salad can of course be consumed as a main meal or a side. You can also eat it warm or cold! This quinoa lentil salad is so flavorful––give it a try!

Quinoa Lentil Salad with Roasted Eggplant [Vegan]

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For the Salad:

  • 5.3 ounces beluga lentils
  • 5.3 ounces quinoa
  • 17.6 ounces eggplants in cubes
  • 2.5 ounces sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • garlic powder (optional)

For the Dressing:

  • .88 ounces basil
  • 3 tablespoons nutritional yeast
  • 6 tablespoons olive oil
  • 2 cloves garlic
  • 2.5 ounces onion, finely chopped
  • 3 tablespoons pine nuts
  • salt and pepper
  • 3 tablespoons lemon juice


  1. Boil the lentils and the quinoa separately, making sure they are al dente.
  2. Soak the eggplants in salted water for half an hour. Then rinse them and drain them. Put them in a bowl, pour 2 tablespoons of oil, salt, pepper and optionally some garlic powder.
  3. Spread them on a baking pan and bake in a preheated oven at 356°F until brown.
  4. Let them cool.
  5. In a blender beat the basil with the garlic, pine nuts, oil, nutritional yeast, salt and pepper.
  6. In a large bowl, mix the quinoa with lentils, sun-dried tomatoes, onions, and eggplants.
  7. Pour the pesto and mix well.
  8. Check the salt and pepper and sprinkle with the rest of the yeast.


It is just as delicious cold and warm! 


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