I have noticed that every summer I seem to gravitate to a go-to salad, one I can quickly whip up for a impromptu BBQ at a neighbors, a dish to pass for a picnic, or maybe just for a quick fix dinner here. Last year it was this Summer Squash with Feta and Herb Salad, the year before I defaulted to a super easy Watermelon Salad.
In the repertoire this year: Chopped Greek Salad with Quinoa and Lentils. A perfect side salad for any grilled meats or fish. A winner of a main course on it’s own if you or some of your guests are vegetarians.
I like that there are no crazy ingredients in play here. A can of lentils and box of quinoa from the pantry, olives and feta that are usually hanging out in my fridge with a cucumber and a pepper, a few tomatoes in different stages of ripeness that live on the kitchen counter, and a snip of the herbs from the garden.
I think menu planning just got really easy if you invite me over this summer, because now you know what I will be bringing.
To large bowl add all the lentils, cooled quinoa and chopped vegetables.
In another bowl (I use a large measure cup) make the dressing.
Toss the salad with dressing, sprinkle with herbs, mix a bit more.
Serve at room temperature.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.