Mediterranean Lentil Salad

This scrumptious high protein salad is surprisingly simple to pull together.  The combination of lentils and quinoa produces a nutty taste and pleasing texture for a hearty lunch or side dish.  Toss in some oven roasted cauliflower and serve over arugula for a wonderfully healthy meal.

Ingredients

• ½ cup cup ea., French Green, Spanish Pandina and green lentils
• ¼ cup quinoa
• 1 red onion, peeled and chopped
• 1 cup celery, chopped
• ¾ cup pitted Kalamata olives, finely chopped
• ½ cup sundried tomatoes, chopped (a blender or food processor is perfect for this)
• 1 tablespoon olive oil
• 1-2 tsp. dried oregano
• ½ tsp. powdered garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt

Give your lentils a quick rinse to remove any debris.  Add 8 cups of water to a large saucepan and pour in the lentils and quinoa.  The water should cover the lentils by at least 4”.   Bring the water to a boil, then reduce heat, add a sprinkle of salt, and simmer for 15 minutes before adding onion, celery and sundried tomatoes.  Return to a simmer and cook 10-15 minutes longer, until lentils are tender.   Remove from the heat, drain and pour the mixture into a large serving bowl.  Add remaining ingredients and serve warm or cold.

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