Balanced Greek Salad
This balanced Greek salad is a satisfying meal, enriched with wholesome lentils and quinoa for sustained energy. It's packed with fresh vegetables like tomatoes, cucumbers, and bell pepper, along with savory olives and vegan feta. A perfect nutritious and filling option for any time of the year.
Instructions
- 1
Rinse your cooked quinoa (1 cup) and cook according to package instructions. Rinse under cold water to cool down the grains.
- 2
Wash and chop all the cucumbers (2), pepper (1 bell), and onion (0.5 red). Quarter the cherry tomatoes (200 g) and halve the kalamata olives, pitted (0.5 cup).
- 3
In a large salad bowl, combine the cooked quinoa (1 cup), cucumbers (2), cooked lentils (1.5 cups), cherry tomatoes (200 g), pepper (1 bell), onion (0.5 red), and kalamata olives, pitted (0.5 cup).
- 4
Crumble the vegan feta (50 g) over the salad. Add the juiced (0.5 lemon,), olive oil (2 tbsp), dried oregano (1 tbsp), and [salt and pepper to taste]. Toss gently until all ingredients are well combined and enjoy.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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