Description
A vibrant and nutritious Greek Lentil Salad combining tender French du Puy lentils and fluffy quinoa with fresh vegetables like zucchini, tomatoes, and red onion. Enhanced with kalamata olives and a zesty oregano-lemon dressing, this salad is perfect as a light lunch or a hearty side dish.
Ingredients
Scale
Legumes and Grains
- 1/2 cup French du Puy lentils
- 1/2 cup quinoa
Vegetables
- 1 pint grape or cherry tomatoes, halved
- 2 small/medium zucchini or 1 large, cubed
- 1/2 cup red onion, finely chopped
Other Ingredients
- 1/3 cup kalamata olives, halved and pitted
- 4 tbsp. chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
Instructions
- Cook Lentils: Rinse and drain the lentils. Place them in a saucepan and cover with water by 2 inches. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes until the lentils are tender. Strain and set aside.
- Cook Quinoa: While the lentils cook, place the quinoa in a small saucepan with 1 cup of water. Bring to a boil, cover, and reduce heat to a simmer. Cook until all water is absorbed, about 12 minutes. Remove from heat and keep covered for another 2-3 minutes. Fluff with a fork and set aside.
- Combine Salad Ingredients: Once the lentils and quinoa have cooled, mix them in a large bowl with the halved tomatoes, cubed zucchini, finely chopped red onion, and pitted kalamata olives.
- Prepare Dressing and Toss: Whisk together the chopped oregano, salt, freshly ground black pepper, fresh lemon juice, and extra virgin olive oil until well combined. Pour the dressing over the salad mixture and toss to evenly coat all ingredients.
Notes
- Use French du Puy lentils for best texture as they hold their shape well after cooking.
- Let lentils and quinoa cool completely before mixing with vegetables to prevent wilting.
- Fresh oregano adds authentic flavor, but dried oregano can be substituted in a pinch (reduce quantity to 1 tbsp).
- This salad can be refrigerated for up to 2 days, making it great for meal prep.
- For added protein, consider topping with crumbled feta cheese or grilled chicken.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
