Greek Power Lentils Quinoa (Printable Version)

Protein-rich lentils, quinoa, chickpeas and fresh veggies tossed in a zesty Greek vinaigrette.

# What You'll Need:

→ Grains & Legumes

01 - 1/2 cup uncooked quinoa, rinsed
02 - 1/2 cup dried green or brown lentils, rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup feta cheese, crumbled (optional)

→ Greek Vinaigrette

11 - 1/4 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Combine quinoa with 1 cup water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Fluff with a fork and allow to cool.
02 - Place lentils in a separate saucepan and cover with plenty of water. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until tender but not mushy. Drain and let cool.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined.
04 - In a large mixing bowl, combine cooked quinoa, lentils, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top the salad with crumbled feta cheese if desired.
07 - Serve immediately or refrigerate for up to three days to allow flavors to meld.

# Additional Tips::

01 -
  • It actually keeps you full for hours, no afternoon slump.
  • You can make it once and eat it for days as flavors deepen.
  • Naturally vegetarian and gluten-free without feeling like you're missing anything.
02 -
  • Don't skip rinsing the quinoa and lentils—it changes everything about how they taste.
  • Keep your vegetables separate until the last moment or the cucumber will weep and dilute your vinaigrette.
  • If you make this ahead, store the vinaigrette separately and dress it right before serving for maximum freshness.
03 -
  • Cook your grains and legumes while everything else is cool, then assemble on room-temperature ingredients—this prevents the vegetables from wilting.
  • Taste the vinaigrette before it touches the salad and adjust the salt right then; it's easier than fixing it later.
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