Greek Quinoa Salad with Lentils (Gluten Free)

Prep Time: 20 min Cook Time: 20 minutes Servings: Yield: 6–8 servings Source:

Ingredients

1 cup dry quinoa

1 cup dry green lentils

1 cucumber, quartered lengthwise and sliced thinly

1/2 of a red onion, diced

1 bell pepper, diced

1/2 pint cherry tomatoes, halved

1/2 cup pitted kalamata olives, halved

1/3 cup feta cheese (can eliminate for to make vegan)

1/4 cup chopped parsley

1/4 cup chopped basil

Dressing

1 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1/2 tbsp honey (sub maple syrup for vegan)

1 tsp dried oregano

1/2 tsp garlic powder

3 tbsp extra virgin olive oil

Directions

Cook quinoa and lentils on the stovetop according to package instructions.

Meanwhile, chop all the veggies, olives, and herbs. Set aside.

Make the dressing by whisking together all dressing ingredients except olive oil in a small bowl. Slowly drizzle in the olive oil while whisking, until dressing is cohesive and creamy looking.

Let lentils and quinoa cool to room temperature. Then, mix them together with the veggies, olives, and herbs in a large mixing bowl.

Pour dressing into the bowl and continue to mix salad until everything is well coated.

Serve immediately, or save it for later!

Notes

Keeps very well in the fridge in a sealed container for up to 5 days.

Can easily be made vegan by using maple syrup instead of honey in the dressing, and by eliminating the feta cheese. If you eliminate cheese, consider adding a little salt to taste!