YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Salad with Feta
Pan-seared lentils and fluffy quinoa tossed with fresh cucumbers and tomatoes, finished with a sprinkle of tangy, crumbled feta.
INGREDIENTS
3/4 cup Cooked Brown Lentils
1/4 cup Cooked Quinoa
1 oz Feta Cheese
1/4 cup Non-fat Plain Greek Yogurt
1/2 cup Diced Cucumber
1/2 cup Cherry Tomatoes
1 tbsp Lemon Juice
PREPARATION
Rinse and drain the pre-cooked lentils and quinoa thoroughly to remove excess moisture.
Heat a dry non-stick skillet over medium-high heat and toast the lentils for about 5 minutes, stirring frequently, until they develop a light crunch.
While the lentils toast, dice the cucumber into small cubes and halve the cherry tomatoes.
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and a pinch of dried oregano or black pepper to create a creamy dressing.
In a large salad bowl, combine the toasted lentils, cooked quinoa, cucumber, and tomatoes.
Pour the yogurt dressing over the salad and toss gently until all ingredients are evenly coated.
Top the salad with the crumbled feta cheese and serve immediately while the lentils are still warm and crisp.