Greek Quinoa Lentil Salad
Greek Quinoa Lentil Salad
Ingredients
- 1 cup quinoa
- 1¼ cups water
- Pinch of salt
- 2 cups of pre-cooked lentils (I love Trader Joe’s steamed lentils in the refrigerator section)
- ¼ cup red onion, diced
- 1 cup cucumber, diced
- ½ cup grape tomatoes, halved
- ½ cup pitted kalamta olives, halved
- 1/3 cup feta cheese, crumbled
- Sea salt and freshly ground pepper to taste
- 2 small garlic cloves, minced
- 1/2 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 3 tablespoons raw apple cider vinegar
- Juice of 1/2 lemon
- 1/2 cup olive oil
- Salt and pepper
Procedure
Cooking the Quinoa:- In a fine mesh strainer, rinse dry quinoa under cold running water until water is clear.
- Transfer quinoa to large saucepan and toast over medium heat until water is evaporated and you smell a nutty aroma.
- Add water and salt. Bring to a boil, cover and reduce heat to medium-low, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
- Remove from heat and let stand with the cover for 5 more minutes.
- Transfer quinoa to large bowl; fluff with fork. Let quinoa cool to room temperature.
- Add the remaining salad ingredients and mix well.
- In a small bowl, whisk together the dressing ingredients.
- Pour dressing over salad and stir until well combined. Season with salt and pepper to taste.
Yield: 2 - 4 Servings
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