Combine rinsed quinoa and water or broth in a small saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
Prepare Lentils:
Cook lentils according to package instructions. Drain and cool.
Make Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, oregano, Dijon mustard (if using), minced garlic, salt, and pepper.
Assemble Salad:
In a large serving bowl, combine cooled quinoa, cooled lentils, diced cucumber, diced red bell pepper, halved cherry tomatoes, red onion, Kalamata olives, and chopped parsley.
Dress and Toss:
Pour lemon-herb dressing over salad ingredients. Toss gently to combine.
Add Feta:
Gently fold in crumbled feta cheese.
Chill or Serve:
Serve immediately or chill for 15–20 minutes to allow flavors to meld.
Recipe Information
Preparation Time: 20 minutes
Cooking Time: 20 minutes (quinoa and lentils)
Total Time: Approx. 1 hour (including cooling/chilling)
Calories per Serving: Approx. 380
Servings: 4–6
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