I absolutely love a good greek salad and could literally live on it. However, if that’s all I am eating, I am sometimes hungry a couple of hours later. To avoid this, we are turning it into a complete and balanced meal by adding some lentils and quinoa to provide the benefits of whole grains and legumes. This simple twist ensures you will feel full and satisfied in the tastiest way possible!
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 capsicum
- 1 cup (185 g) cooked quinoa
- 1.5 cups (297 g) cooked lentils
- 50 g plant-based Feta - I used @dilectiogourmet
- 0.5 red onion
- 0.5 cup (67.5 g) Kalamata olives, pitted
- 0.5 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, capsicum, 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.
