Ingredients
For the Salad:
½ cup (85g) quinoa, rinsed
1 cup (240ml) water or vegetable broth
½ cup (100g) green or brown lentils, rinsed and cooked, cooled
1 cucumber, diced
1 red bell pepper, diced
½ cup (75g) cherry tomatoes, halved
¼ cup (40g) red onion, thinly sliced or finely chopped
¼ cup (35g) Kalamata olives, pitted and halved
¼ cup (10g) fresh parsley, chopped
4 oz (115g) feta cheese, crumbled
For the Lemon-Herb Dressing:
¼ cup (60ml) extra virgin olive oil
3 tablespoons (45ml) fresh lemon juice
1 teaspoon (5ml) dried oregano
½ teaspoon (2.5ml) Dijon mustard (optional)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Directions
Cook Quinoa:
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