Why pay for a flight to Greece when you’re just one forkful away from (feeling like you’re) floating on the Mediterranean? Cook the quinoa, then toss all of the ingredients together in a big bowl for a tasty and filling salad (thanks to those fiber-rich lentils). Share it with your friends at a picnic this weekend or stash the leftovers away in meal-prep containers so you can enjoy it all week long.
Mediterranean Lentil Salad
Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 20 minutes
2 cups arugula
1 cup quinoa, cooked
1 cup canned lentils, drained and rinsed
1/4 cup walnuts, chopped
1/4 cup feta cheese, crumbled
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, halved
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Sea salt, to taste
1. Prepare salad ingredients as suggested then throw into a large bowl. In a separate small bowl, mix dressing ingredients until combined well.
2. Add the dressing to the salad ingredients and toss well.