March 15, 2010

Tonight I free-formed this salad and it turned out great! I've been on a vegetarian kick for the last 4 weeks, and have 2 to go, but the biggest challenge has been getting enough protein. So this is perfect!

Lentil & Quinoa Mediterranean Salad

1 cup quinoa
2 cups chicken stock or water
1 can of lentils (16 fl oz)
1 tomato
1/2 zucchini
1/4 c feta cheese
2 green onions
a handful of pomegranate seeds

1/4 c olive oil
1/4 c fresh lemon juice
2 cloves of garlic
1 tbsp dijon mustard
salt and pepper

Combine quinoa and chicken stock in a medium saucepan and cook according to package directions. Drain and rinse lentils and place in a large bowl. Chop the tomatoes, zucchini, feta, and onions and add to the lentils. Add pomegranate seeds. When the quinoa is cooked add to the salad and stir to combine. Mix all ingredients of the vinaigrette together, and pour over the salad. Stir to combine. Serve. This salad is even better when left to marinate in the dressing for a bit, and is great for lunches.

Note: Generally when I make salads like this, I just work with what I have on hand. Other things to add to this salad would be diced kalamata olives, fresh cilantro or parsley, chopped red pepper, or celery, raisins or walnuts.


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