This salad is so nutritious and filling, containing a high-protein grains (hello quinoa!), healthy omegas (extra virgin olive oil) and cancer-fighting antioxidants (lycopene in the tomatoes). This salad keeps well in the fridge for about 4 days, making this the ideal recipe to use when meal-prepping for the week’s lunches.

It is vegan, vegetarian, plant-based, and sugar-free.

Recipe makes 4 servings.


  • ½ cup lentils
  • ½ cup quinoa
  • 2 cups cherry tomatoes, halved
  • 2 small/medium cucumbers, cubed
  • ½ cup red onion, finely chopped
  • 1/3 cup kalamata olives, halved and pitted
  • 4 tbsp. chopped fresh oregano (or 2 tbsp dried)
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. fresh lemon juice
  • 6 tbsp. extra virgin olive oil


  1. Rinse and drain the lentils. Place in a saucepan and cover with about 4cm of water. Bring to the boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
  2. While the lentils are cooking, make the quinoa. Place quinoa in a small saucepan with 1 cup water. Bring to the boil, cover and simmer until all water is absorbed, for about 12 minutes. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
  3. Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, cucumber, red onion and olives.
  4. Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.
  5. Enjoy as a meal or a side salad!