Description
A nutritious and flavorful Mediterranean quinoa and lentil salad featuring fresh vegetables, herbs, and a tangy lemon dressing. This vegetarian and gluten-free salad is perfect for meal prep or a light, protein-packed lunch.
Ingredients
Scale
Grains and Legumes
- 1/2 cup dry quinoa (rinsed)
- 1/2 cup dry green or brown lentils
- 2 cups water (divided)
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper to taste
Optional
- Crumbled feta cheese for topping
Instructions
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa with 1 cup of water and a pinch of salt. Bring it to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and water is fully absorbed. Remove from heat and allow to cool.
- Cook the Lentils: In a separate pot, add lentils and the remaining 1 cup of water. Bring to a gentle boil, then simmer uncovered for about 20 minutes until lentils are tender but not mushy. Drain any excess water and let the lentils cool to room temperature.
- Prepare the Vegetables and Herbs: While grains and lentils cool, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, parsley, and mint. Combine all these fresh ingredients in a large mixing bowl.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well emulsified and flavorful.
- Combine Salad: Add cooled quinoa and lentils to the bowl with vegetables and herbs. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Serve or Chill: Optionally, sprinkle crumbled feta cheese on top for added richness. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- This salad keeps well for up to 3 days when stored in an airtight container in the refrigerator, making it an excellent meal prep choice.
- For added protein, consider mixing in grilled chicken or chickpeas.
- The salad can be served cold or at room temperature according to preference.
