Quinoa and Lentil Salad

By The Food Blog

Ingredients

1 cup uncooked quinoa
1/2 cup dry green lentils
1 cup cherry tomatoes (halved)
1 cup pitted kalamata olives
1 cup cucumber chunks
1/2 cup red onion diced
1/2 cup marinated artichoke hearts (quartered)
1/4 cup capers
1/4 cup fresh parsley (chopped)
1/2 cup crumbled feta cheese (optional)
¼ cup extra virgin olive oil
juice and zest of one lemon (about 1/4 cup of juice)
2 garlic cloves (minced)
2 tsp dried oregano
2 tsp Dijon mustard
½ tsp salt
½ black pepper

Prep Time15mins
Cook Time15mins
Servings6

Instructions

Rinse lentils and quinoa. Add them to a large pot with two cups of water.

Over medium-high heat, bring to a boil, then reduce heat to low and simmer for about 15 minutes, until lentils are just tender, but not mushy.

Drain quinoa and lentils in a fine mesh sieve and allow them to cool.

While the quinoa and lentils cool, make the dressing. In a small bowl whisk together the olive oil, lemon juice and zest, garlic, Dijon mustard, oregano, salt and pepper. Or use a jar with a lid to shake the dressing ingredients together.

Add the cooled quinoa and lentils to a large bowl. Add the tomatoes, olives, cucumber, artichoke hearts, capers, parsley, and feta (if using). Drizzle with the dressing and toss gently to combine.

Serve the salad immediately or chill in the fridge for an hour.