Step-by-step instructions
Prepare the Lentils: Rinse and drain the lentils. In a saucepan, cover them with water by about 2 inches. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until tender. Once done, strain and set aside.
Cook the Quinoa: In a small saucepan, combine the quinoa with 1 cup of water. Bring to a boil, then cover and reduce to a simmer. Cook until all the water is absorbed, around 12 minutes. Remove from heat and let it sit covered for another 2-3 minutes, then fluff with a fork.
Combine the Ingredients: Once the lentils and quinoa have cooled, add them to a large bowl. Gently mix in the halved tomatoes, cubed zucchini, finely chopped red onion, and pitted kalamata olives.
Make the Dressing: In a separate bowl, whisk together the fresh oregano, salt, freshly ground black pepper, fresh lemon juice, and extra virgin olive oil until well combined.
Dress the Salad: Pour the dressing over the salad mixture and toss to coat all ingredients evenly.
Best ways to enjoy it
This salad is truly versatile. Serve it chilled as a refreshing side at your next barbecue or enjoy it as a light lunch paired with crusty bread. If you want to add more protein, consider topping it with grilled chicken or feta cheese. You can also serve it over a bed of lettuce or in a wrap for a delightful twist!
Storage and reheating tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze this salad, keep the dressing separate and add it just before serving. This will ensure the veggies stay crisp and fresh! Always make sure to follow safe food handling practices.
Helpful cooking tips
To enhance the flavor, consider toasting the quinoa before boiling it. Just rinse it thoroughly, then sauté it in a bit of olive oil until fragrant. This adds a wonderful nutty flavor that elevates the entire dish. If you prefer a tangier taste, add more lemon juice or even a splash of vinegar.
Creative twists
Want to switch things up? Try adding roasted bell peppers for a smoky kick or substituting fresh herbs like parsley or basil for a different flavor profile. For a heartier version, throw in some grilled chicken or chickpeas! This salad is as adaptable as your taste preferences!
FAQs
How long does it take to prepare this dish?
Prep time is about 10 minutes, plus an additional 25-30 minutes for cooking the lentils and quinoa. It’s perfect for a quick weeknight meal.
Can I make this salad ahead of time?
Absolutely! This dish is great for meal prep. Just store everything in the fridge and toss right before serving!
What’s the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing without the dressing.
Now, you have a complete guide to creating this delicious Greek Lentil Quinoa Salad, perfect for a nutritious meal any time of the year. Enjoy your culinary adventure!
