Lentil Quinoa Salad

Name: Lentil Quinoa Salad
Yield: 6 servings
Ingredients: 1/2 cup quinoa (rinsed); 1 cup uncooked french (black or green lentils); 1/2 of a small red onion (diced); 2 cups cherry tomatoes (halved); 1 red bell pepper (seeds removed, diced {or color of your choice}); 1 small english cucumber (diced); 1/2 cup crumbled feta cheese {optional or try goat cheese}; Handful of fresh parsley (chopped); Handful of fresh mint (chopped); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 lemon (juiced); 2 garlic cloves (minced); Salt and pepper to taste; Optional spices: 1 to 2 teaspoons of any spice you like {try sumac (za’atar or oregano})

This Lentil Quinoa Salad is a fresh, protein-packed Mediterranean inspired salad made with hearty lentils, fluffy quinoa, crisp vegetables, fresh herbs and a light lemony dressing. It is gluten-free, filling and perfect for meal prep, easy lunches or a light dinner paired with salmon or shrimp.

Makes6 servings
Calories317

Ingredients

6 servings

For the lentil salad:

1/2 cup quinoa (rinsed)
1 cup uncooked french (black or green lentils)
1/2 of a small red onion (diced)
2 cups cherry tomatoes (halved)
1 red bell pepper (seeds removed, diced {or color of your choice})
1 small english cucumber (diced)
1/2 cup crumbled feta cheese {optional or try goat cheese}
Handful of fresh parsley (chopped)
Handful of fresh mint (chopped)

For the dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon (juiced)
2 garlic cloves (minced)
Salt and pepper to taste
Optional spices: 1 to 2 teaspoons of any spice you like {try sumac (za’atar or oregano})

Method

1
Rinse the quinoa under water using your hands to make sure it all gets rinsed well.
2
In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil.
3
When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
4
Cook the lentils according to the package. Drain and set aside to cool.
5
In a large mixing bowl combine the quinoa, lentils, red onion, cherry tomatoes, red bell peppers, cucumber, feta, parsley and mint and gently toss.
6
In a mason jar or salad dressing container mix together the extra virgin olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well. Pour over the salad and gently toss.
7
Serve or store in an airtight container for up to 4 days.

Notes

Store the leftover salad in an airtight container for up to 4 days. You might need to add more dressing after the salad sits in the fridge because it soaks up the dressing. Cook the lentils just until tender. Avoid overcooking so they hold their shape and don’t turn mushy. French and brown lentils work especially well in salads. I like to serve this salad cold but if you prefer warm you can use the lentils and quinoa right after cooking while they are still warm and add all of the ingredients. Use green or brown lentils. They hold their shape better than red lentils, which can get mushy. Make sure to cook until tender but firm. Don’t overcook; they should be soft but still slightly toothsome for the best texture in a salad. Let the lentils cool before mixing with other ingredients to prevent wilting the veggies or melting the cheese Yes this is a great make-ahead salad. I think the flavors meld even better the second day. You may want to refresh with a bit more lemon or olive oil before serving. Serve chilled or at room temp.