I enjoyed quinoa so much in my Black Bean and Quinoa Salad recipe that I decided to try it in a Mediterranean inspired version too!
1 cup cooked quinoa
1 cup cooked lentils (I used Westbrae canned, already cooked)
1 cup peeled and chopped cucumber
2 tablespoons chopped kalamata or black olives
1-2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
2 tablespoons reduced fat feta cheese
Salt and pepper to taste
Cook quinoa and lentils according to package directions and let cool. Meanwhile add the olive oil, lemon juice, vinegar, garlic powder and chopped basil to a small bowl and whisk together. In a medium bowl, toss together the cooked/drained quinoa, lentils , olives and cucumber. Stir in the olive oil dressing and feta cheese and serve at room temperature or cold. Chill if not serving immediately.
Makes 3.cups, 6 servings
Serving size: 1/2 cup Calories 110 Protein 5 g Carb 14 g Fiber 4 g Sugars 1 g Fat 4 g Saturated fat 0.5 g Sodium 130 mg