Lentil Quinoa Salad with Feta and Lemon Vinaigrette
Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences. Recipe halves easily for 3-4 servings.
2cupscooked, cooled green lentilshomemade or purchased
2ribscelerychopped fine
2carrotschopped fine
2Persian or mini cucumberschopped fine
½ cuppomegranate seeds
¼cuppine nuts
2-4ouncesfeta cheesecrumbled or chopped into small cubes
1mediumshallotchopped fine
8largemint leaveschopped fine
1tablespoonfresh thyme leaves
Classic Vinaigrette Dressing
3tablespoonextra virgin olive oil
1tablespoonred wine vinegar
1tablespoonfresh squeezed lemon juice
¾teaspoonDijon mustard
1garlic clovefinely chopped
2pinchessea salt
2pinchesground black pepper
Instructions
Once you're vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.
Notes
Look for ready-to-eat cooked lentils in the refrigerated produce area of your market to make this recipe fast and easy. Find them at Trader Joe's and by Melissa's Produce.