This salad is so nutritious and filling, containing a high-protein grains (hello quinoa!), healthy omegas (extra virgin olive oil) and cancer-fighting antioxidants (lycopene in the tomatoes). This salad keeps well in the fridge for about 4 days, making this the ideal recipe to use when meal-prepping for the week’s lunches.
It is vegan, vegetarian, plant-based, and sugar-free.
Recipe makes 4 servings.
- ½ cup lentils
- ½ cup quinoa
- 2 cups cherry tomatoes, halved
- 2 small/medium cucumbers, cubed
- ½ cup red onion, finely chopped
- 1/3 cup kalamata olives, halved and pitted
- 4 tbsp. chopped fresh oregano (or 2 tbsp dried)
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
- Rinse and drain the lentils. Place in a saucepan and cover with about 4cm of water. Bring to the boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
- While the lentils are cooking, make the quinoa. Place quinoa in a small saucepan with 1 cup water. Bring to the boil, cover and simmer until all water is absorbed, for about 12 minutes. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
- Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, cucumber, red onion and olives.
- Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.
- Enjoy as a meal or a side salad!