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Day 25 lunch: greek lentil salad

3/21/2018

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Picture
Ingredients
  • 1/2 cup French (du Puy) lentils
  • 1/2 cup quinoa
  • 1 pint grape or cherry tomatoes, halved
  • 2 small/medium zucchini or 1 large, cubed
  • 1/2 cup red onion, finely chopped
  • 1/3 cup kalamata olives, halved and pitted
  • 4 tbsp. chopped fresh oregano
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. fresh lemon juice
  • 6 tbsp. extra virgin olive oil
Instructions
  1. Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
  2. While the lentils are cooking, make the quinoa. Place quinoa in a small sauce pot with 1 cup water. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes.
  3. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
  4. Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, zucchini, red onion and olives.
  5. Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.
Recipe:www.delishknowledge.com/greek-lentil-salad/
Source: Delish Knowledge
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