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.

Posted in

No Comments

  1. Get to Know Your Lentils « on February 4, 2014 at 3:48 pm

    […] Mediterranean Lentil Salad […]



Leave a Comment




Search

90sec

Take the 7-Day 90-Second Mindset Reset Challenge!

Join me for a 7-day Mindset Reset!
With before and after assessments and daily reminders (email or text) to keep you on track.

About Elizabeth

I’m Elizabeth Borelli, breathe into breakthrough success coach and author. By combining my years of coaching experience, a BA in psychology, multiple certifications in ICF-accredited life coaching, plant-based nutrition, and RYT 200 yoga teacher training, I’ve developed a unique mind-body approach to personal growth and professional success.