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!
Ingredients:
1 cup cooked quinoa1 cup cooked lentils (I used Westbrae canned, already cooked)1 cup peeled and chopped cucumber2 tablespoons chopped kalamata or black olives1-2 tablespoons chopped fresh basil1 tablespoon olive oil1 tablespoon balsamic vinegar1 tablespoon lemon juice¼ teaspoon garlic powder2 tablespoons reduced fat feta cheeseSalt and pepper to taste
Directions:
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
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