Mediterranean Lentil Salad Recipe
1 cup dried quinoa
1 cup cherry tomatoes
½ cup black olives
½ red onion
1 yellow bell pepper
¼ cup parsley
3 ½ ounces feta cheese
1 cup canned green lentils
1 teaspoon salt
1 teaspoon extra-virgin oil
Cook the quinoa according to package directions.
Meanwhile, halve the cherry tomatoes and olives, quarter and dice the cucumber, and dice the onion and pepper into half-inch squares. Place all of the vegetables into a large mixing bowl.
Pick the parsley leaves off the stems and chiffonade. Add to the mixing bowl.
Break the feta cheese with your hands so it forms crumbles, then place in the mixing bowl.
Once the quinoa is cooked, rinse and transfer to the mixing bowl along with the rinsed lentils. Mix well to combine.
Drizzle with extra-virgin olive oil and lemon, then mix carefully. Season with salt and serve immediately.