Lentil Quinoa Salad in Tomatoes
Author: Amy Rindskopf
Here’s how to convert a gluten recipe: swap out bulgur wheat (gluten) for quinoa (gluten-free). The ingredient list is long but you can make the entire salad in the time it takes to cook the lentils – promise!
- 1 cup dry lentils
- 1 cup dry quinoa
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 medium cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp oregano
- 2 Tbs fresh mint, minced, or 2 tsp dried
- 2-3 Tbs fresh dill, minced, or 2 tsp dried
- Fresh black pepper, to taste
- ¼ cup fresh parsley, minced
- ⅓ cup shallot, minced
- 4 stalks celery, finely chopped
- ¼ cup feta, crumbled
- ¼ cup kalamata olives, pitted
- ½ cup walnuts, toasted & chopped
- Medium tomatoes: as many as you have guests
- Place lentils in medium saucepan, cover with 2 cups water, and bring to a boil. Turn heat down to low, cover and simmer for 20-25 minutes, until tender but not mushy. Drain and transfer to large bowl.
- Rinse quinoa well. Bring 1-1/2 cups water to a boil in a medium saucepan, Add quinoa, cover, and simmer for 12 minutes. Remove from heat and let sit for 5 minutes, then fluff. Add to large bowl.
- Meanwhile, prepare other ingredients (olive oil to walnuts), adding them to the large bowl as they are ready, except walnuts. Toss to combine. Add lentils and quinoa when they are ready. Toss again.
- Cover and refrigerate until ready to serve.
- While the salad is chilling, slice the top of each tomato off and scoop out the inside with a melon baller or paring knife. Save the insides to make Mediterranean Nachos (download the recipe now). Just before serving, add chopped walnuts to salad. Scoop salad into tomatoes. Place on platter to serve.