Greek Power Salad (Print Version)

Protein-packed salad combining lentils, quinoa, chickpeas, and fresh vegetables in a zesty Greek vinaigrette. Nutritious and satisfying.

# Components:

→ Grains & Legumes

01 - 1/2 cup uncooked quinoa, rinsed
02 - 1/2 cup dried green or brown lentils, rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup feta cheese, crumbled (optional)

→ Greek Vinaigrette

11 - 1/4 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and let cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and let cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
04 - In a large bowl, combine cooked quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if desired. Serve immediately or refrigerate for up to 3 days to allow flavors to develop.

# Expert Advice:

01 -
  • It keeps you full for hours without feeling heavy, thanks to the triple protein punch from quinoa, lentils, and chickpeas.
  • Everything tastes better the next day when the vinaigrette soaks into the grains, making it perfect for meal prep.
  • You can toss in whatever vegetables are hanging out in your crisper drawer and it still turns out delicious.
  • The tangy vinaigrette wakes up your taste buds in a way that bottled dressing never could.
02 -
  • Let the quinoa and lentils cool completely before mixing them with the vegetables or the heat will make everything soggy and sad.
  • Don't overdress the salad at first, you can always add more vinaigrette but you can't take it back once it's too tangy.
  • If you're meal prepping, store the vinaigrette separately and toss it in just before eating to keep the vegetables crisp.
03 -
  • Invest in a good bottle of olive oil for the vinaigrette, the flavor difference is night and day.
  • If your red onion tastes too sharp, soak the slices in cold water for ten minutes before adding them to the salad.
  • Toast the quinoa in a dry pan for a minute before cooking it to bring out a lovely nutty flavor.
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