Lentil & Tomato Salad

• ▢ 15 sweet cherry tomatoes
• ▢ 2 cloves garlic, , minced
• ▢ 4 tablespoons olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon honey
• ▢ ½ teaspoon sweet paprika powder
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ½ cup red lentils
• ▢ ½ cup quinoa
• ▢ 4 tablespoons fresh chives, , chopped
• ▢ 4 tablespoons fresh dill, , chopped
• ▢ 4 tablespoons parsley, , chopped
• ▢ 3 ounces olives, , pitted
• ▢ 4 ounces feta cheese

• Cut the tomatoes in half and place in a large bowl. Add garlic, olive oil, lemon juice, vinegar, and honey. Season with sweet paprika, salt, and pepper. Mix thoroughly, cover, and set aside.
• In two separate bowls, soak red lentils and quinoa in cold water. Set aside for 30 minutes, then rinse and drain. Prepare two small saucepans and cook the lentils and quinoa according to package directions. Drain the lentils and set aside to cool. Fluff the quinoa with a fork and set aside to cool.
• Add quinoa, red lentils, fresh herbs, and olives to the tomatoes and mix well. Drain and cut the feta into cubes, add to salad, mix gently, and serve.

Nutrition