Quinoa-Lentil Salad with Greek Flavors

Quinoa-Lentil Salad with Greek Flavors

Hello! This main dish salad is packed with protein, fiber, and all kinds of colors, textures and flavors. The quinoa and lentils are combined with sundried tomatoes, kalamata olives, walnuts, and herbs used in Greek cuisine. You can add feta cheese or leave it vegan. It's delicious either way. Think taboulli without the wheat or summer veggies. This salad also keeps well all week, so I make a big batch on the weekend and take it to work for lunch each day. It would be perfect on a picnic. It's one of my favorite recipes and a staple for me during the Winter. While the quinoa and lentils cook (in under 30 minutes) you chop and prepare all the other ingredients. This meal is done & in your happy belly in a flash! Enjoy!

In Health & Love,
Miss Jolie Ann

Quinoa-Lentil Salad with Greek Flavors
Original Recipe by Miss Jolie Ann
makes 5-6 servings

1 cup quinoa
2 cups water
1 cup dry brown lentils
2 cups water
1/4 extra virgin olive oil
2 lemons, juiced
1 tsp sea salt
pinch of black pepper
1 tsp chopped fresh oregano
1 tsp chopped fresh dill
1 tsp chopped fresh thyme
1/4 cup packed chopped fresh flat-leaf parsley
3 cloves of garlic, pressed
1/4 cup minced red onion
4 stalks celery, minced
1/2 cup chopped walnuts
1 cup julienned sundried tomatoes (packed in olive oil)
1 cup whole pitted kalamata olives
Optional: 1/2 cup crumbled feta cheese

1. Place the quinoa and water in a sauce pan. Cover and bring to a boil. Reduce heat and let simmer for 15-20 minutes. Remove from heat and set aside. Let cool to room temperature.
2. Place lentils and water in a sauce pan. Cover and bring to a boil. Reduce heat and let cook for about 20 minutes. You want the lentils to be cooked, but not mushy. They should still be firm and hold their shape. Drain water from lentils and set aside. Let cool to room temperature.
3. In a large bowl combine the quinoa and lentils with all the remaining ingredients. Stir until well combined. Serve at room temperature.