Description
This Greek quinoa salad is packed full of fresh vegetables and topped with a zesty homemade Greek dressing! Plus, 9 more healthy summer salad recipes that are easy to prepare, refreshing, and so delicious.
Ingredients
Scale
Greek Quinoa Salad
- 1 cup dry quinoa
- 1 cup dry green lentils
- 1 cucumber, quartered lengthwise and sliced thinly
- Half a red onion, diced
- 1 bell pepper, diced
- Half a pint of cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/3 cup feta cheese, crumbed
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- Salt and pepper to taste
Dressing
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tbsp honey
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 3 tbsp olive oil
Instructions
- Cook quinoa and lentils on the stovetop according to package instructions.
- Meanwhile, chop all the veggies, olives, and herbs. Set aside.
- Make the dressing by whisking together all dressing ingredients except olive oil in a small bowl. Slowly drizzle in the olive oil while whisking, until dressing is cohesive and creamy looking.
- Let lentils and quinoa cool to room temperature. Then, mix them together with the veggies, olives, and herbs in a large mixing bowl.
- Pour dressing into the bowl and continue to mix salad until everything is well coated.
- Add salt and pepper to taste.
- Serve immediately, or save it for later!
Notes
Keeps very well in the fridge in a sealed container for up to 5 days.
Can easily be made vegan by using maple syrup instead of honey in the dressing, and by eliminating the feta cheese. If you eliminate cheese, consider adding a little more salt to taste, or using a vegan feta cheese.
Keywords: Greek quinoa salad, salad with lentils, summer salads