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Greek Quinoa Lentil Salad

Greek Quinoa Lentil Salad

I love easy recipes. The ones that call only for ordinary ingredients which I always have on hand. The ones that are ready for up to 30 minutes. The ones that are filling but don’t leave you stuffed. The ones that are healthy but flavorful. This Greek quinoa lentil salad is all that and more.

I remember my first vacation in Greece where I was eating Greek salad probably every day. I love salty feta cheese, sweet ripe tomatoes, and a crispy cucumber. It wasn’t difficult to fall in love with this salad. It’s also super easy to make, it’s delicious, and it’s a great way to use the abundance of tomatoes and cucumbers. It’s most tasteful now when all the vegetables are in season, but I make it almost year around if I find good quality vegetables. The key is to have tomatoes and cucumber at room temperature when they have more flavor. For me is the Greek salad a true symbol of summer and since we have few more weeks of summer, there’s still plenty of time to enjoy it.

Greek salad is usually served as a side dish, and I often eat it next to grilled meat, baked fish or roasted potatoes. But I wanted to make it a full meal of its own. I created this Greek salad with quinoa and lentil long time ago, and since then we have it multiple times a month. It’s also great as a next day’s lunch.

greek quinoa lentil salad

Greek Quinoa Lentil Salad

Servings: 2


  • ½ cup red quinoa
  • ½ cup lentils (green or black)
  • 2 large tomatoes, chopped
  • ½ cucumber, chopped
  • 10 cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 100 grams feta cheese
  • salt

greek quinoa lentil salad ingredients


  1. Place the ½ cup of red quinoa into a pot, add a pinch of salt and 1 cup of boiling water. Cook on medium heat until all the water is absorbed. It will take about 20 minutes.

  2. Place the lentils in a separate pot and cover with water. Water should be at least 2 cm above lentils. Add a pinch of salt and cook over medium heat until done (about 20 – 30 minutes).

  3. Meanwhile cut the vegetables and place them in a mixing bowl.

  4. When quinoa and lentils are cooked, add them to the bowl with vegetables and mix well. Let sit for a few minutes to let all the flavors to mix.

  5. Add feta cheese shortly before serving.

I prefer to serve the salad at room temperature when the tomatoes and cucumber have stronger flavors. It makes a great work lunch.

greek quinoa lentil salad

What food is a symbol of summer for you? And what is your favorite summer recipe? Share in comments below; I’m curious to find out.