Mediterranean Quinoa and Lentil Salad

A great accompaniment to grilled meat. Hearty enough on its own as vegetarian main dish. It keeps very well. This salad does not get soggy. In fact the flavour deepens as it sits.

Add any vegetable, cooked or raw,that you like. Asparagus, cauliflower, broccoli, carrots, they all work.

It is very versatile and forgiving.

Best served at room temperature.




Start by cooking the quinoa. Combine 1 cup dried quinoa with 2 cups cold water. Bring to a boil, stir well, reduce heat to low, cover and cook for 15 minutes. Let the quinoa cool to room temperature.

Chop bell pepper and onion into bite sized pieces. Cut cherry or grape tomatoes in half. Chop one cup of Italian parsley.

Saute chopped mushrooms in one tbsp olive oil. When the mushrooms are almost cooked, add the peppers and onion. Cook until the peppers are tender-crisp.

I have used Beluga lentils this time. You can use canned lentils or chickpeas or omit them if you wish.
I like Beluga lentils because they don't fall apart when they are cooked.

While the mushrooms cook, make the dressing. Combine oil,vinegar,lemon juice,garlic,salt,sugar,onion powder,oregano,mustard,sugar,thyme and paprika. Whisk until combined well. This is a great all purpose Italian-type dressing. It is great on a green lettuce salad and keeps for one week in the fridge.

Let the vegetables cool. Let the quinoa cool. Combine everything except feta cheese. Toss ingredients with dressing. Top with feta cheese.







Mediterranean Quinoa and Lentil Salad

• 1 (14 oz ) can lentils or chickpeas, drained and rinsed(optional)
• 3 cups cooked quinoa
• 1/2 purple onion, chopped
• 1 red pepper chopped
• 2 cups mushrooms, sliced
• 1 cup halved cherry or grape tomatoes
• 1 cup crumbled feta cheese
• 1 cup chopped Italian parsley

Dressing

• 6 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/2tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp thyme
• 1/4 tsp paprika

Cook quinoa as directed.
Saute mushrooms in 1 tbsp olive oil until golden. Add the chopped pepper and onion and saute until tender crisp. Let the vegetables cool.
Combine drained and rinsed chickpeas or lentils, cooked and cooled quinoa, onion, red pepper, cooled mushrooms, tomatoes,  and parsley.
Combine all of the ingredients for the dressing in a mason jar(or equivalent). Shake or mix until well combined.
Pour dressing over quinoa mixture. Stir gently to combine. Top with feta cheese. Serve at room temperature or chilled. Keeps well for a week in the fridge.

Watch me make it on Youtube