Greek Lentil Salad
Greek Lentil Salad! This healthy, vegetable packed salad is so delicious! Lentils, Quinoa, Veggies in a tangy lemon dressing. Vegan & Gluten-Free.
Ingredients
- 1/2 cup French du Puy lentils
- 1/2 cup quinoa
- 1 pint grape or cherry tomatoes, halved
- 2 small/medium zucchini or 1 large, cubed
- 1/2 cup red onion, finely chopped
- 1/3 cup kalamata olives, halved and pitted
- 4 tbsp. chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
Instructions
- Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
- While the lentils are cooking, make the quinoa. Place quinoa in a small sauce pot with 1 cup water. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes.
- Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
- Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, zucchini, red onion and olives.
- Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 39gProtein: 12gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 439mgPotassium: 675mgFiber: 12gSugar: 7gVitamin A: 822IUVitamin C: 50mgCalcium: 65mgIron: 4mg