Quinoa and Lentil Salad
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A protein packed quinoa and lentil salad with walnuts, tomatoes and feta cheese.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 2 to 4 1x
- 1/2 cup of uncooked lentils
- 1 cup of uncooked quinoa
- 1 bouillon cube
- 2 large tomatoes
- 4 oz feta cheese
- 2 tbs red onion – minced
- 2 tbs parsley – minced
- 1 large handful of walnuts
- 6 tbs olive oil
- 3 tbs red wine vinegar
- black pepper to taste
- Cook lentils as per the package instructions.
- Once the lentils are started, cook the quinoa as per the package instructions. Add one cube of bouillon to the water before cooking.
- While lentils and quinoa are cooking, dice tomatoes and feta in to equal size cubes. Add tomatoes and feta to a bowl.
- Mince red onion and parsley and add to the tomato and feta mixture.
- Make dressing – whisk together olive oil, red wine vinegar and pepper.
- Pour half of the dressing over the tomato and feta mixture. Toss gently to combine – let marinate until quinoa and lentils are ready.
- When the quinoa is done – spread on a baking sheet to cool.
- When lentils are done, let cool slightly and then combine with quinoa in a a large bowl.
- Pour remaining dressing over quinoa and lentil mixture. Add walnuts and toss to combine.
- Gently add the tomato and feta mixture to the quinoa and lentil mixture and toss (gently) to combine.