Balanced Greek Salad
A satisfying Greek salad enriched with lentils and quinoa for a complete, balanced meal. Perfect for those seeking a filling, nutritious option.
Equipment
Ingredients
- 200 g cherry tomatoes
- 2 cucumbers
- 1 bell pepper
- 1 cup (185 g) cooked quinoa
- 1 ½ cups (297 g) cooked lentils
- 50 g plant-based Feta - I used @dilectiogourmet
- ½ red onion
- ½ cup (67.5 g) Kalamata olives - pitted
- ½ lemon - juiced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- salt and pepper - to taste
Instructions
- Rinse your quinoa and cook according to your packet instructions. Rinse under cold water to cool down the grains.
- Wash all your veggies. Deseed the cucumber. Chop all the veggies and olives.
- Add the quinoa, cucumber, lentils, tomato, bell pepper, red onion, and olives to a salad bowl.
- Add the oregano, lemon juice, olive oil, salt, and pepper. Give it a good mix and enjoy.
Video
Nutrition Information
Per Serving/Portion
Calories: 667 kcalCarbohydrates: 78 gProtein: 21 gFat: 32 gSodium: 900 mgFiber: 17 gVitamin A: 1406 IUVitamin C: 95 mgCalcium: 128 mgIron: 8 mg
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