Greek Style Quinoa and Lentil Salad


Yield:  2-4 servings


1 cup quinoa
1 1/4 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

To Make the Dressing:

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


Cooking the Quinoa:

  1. In a fine mesh strainer, rinse dry quinoa under cold running water until water is clear.
  2. Transfer quinoa to large saucepan and toast over medium heat until water is evaporated and you smell a nutty aroma.
  3. 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.
  4. Remove from heat and let stand with the cover for 5 more minutes.
  5. Transfer quinoa to large bowl; fluff with fork.  Let quinoa cool to room temperature.
  6. Add the remaining salad ingredients and mix well.
  7. In a small bowl, whisk together the dressing ingredients.
  8. Pour dressing over salad and stir until well combined.  Season with salt and pepper to taste.

Would you like to receive monthly emails, where I share how you can upgrade your health?

No Diets, No Gimmicks — Just Real Food and Real Life Issues

No comments yet.

Leave a Reply