Mediterranean Quinoa & Lentil Salad
Back-to-school is in the air. This means that parents are busy packing lunches to leave kids (and themselves) feeling full for longer. I love this Mediterranean Quinoa & Lentil Salad because it has a combination of flavours and textures. This recipe provides flexibility to add or omit ingredients according to your preferences. The dressing is super simple and fresh. I recommend making a double or triple batch of the vinaigrette and putting it in a mason jar in the fridge to add to dinner salads.
To reduce morning mayhem during back-to-school time, pack lunches the night before. Read more tips in: 3 Steps to Master Packed Lunches and/or Tackling Lunchtime Challenges. Quinoa can also be made in advance and set aside. Veggies can also be “veggie-prepped” which means they are cut in advance and put into containers. This allows for a faster meal-assembly. Getting kids involved in the kitchen is a way to develop food skills which help them to become adults who can prepare (and prioritize) making their own lunches.
1 cup quinoa, cooked according to package instructions
½ cup feta cheese
1 cup cherry tomatoes, chopped
½ cup sundried tomatoes, chopped
½ cup bell peppers, diced
1 cup artichoke hearts, chopped
1/2 cup red onion, chopped
1 cup lentils, canned, rinsed and drained
¼ cup fresh Italian parsley, chopped
1/3 cup red cabbage, chopped (optional)
2 tbsp raisins (optional)
2 tbsp sunflower seeds, unsalted (optional)
¼ cup olive oil
2 tbsp lime/lemon juice
1 tsp Dijon mustard
½ tsp oregano
salt and pepper to taste
Directions for Mediterranean Quinoa & Lentil Salad
- Cook quinoa according to package instructions. Set aside to cool completely in a bowl.
- Add the feta, tomatoes, olives, artichoke hearts, onion, lentils and fresh parsley.
- Stir to combine ingredients.
- Drizzle dressing over the salad and toss to coat evenly.
- Garnish with extra parsley and lemon/lime wedge for serving.