Day 25 lunch: greek lentil salad

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