Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chopped Greek Salad with Quinoa and Lentils

Brunch, Gluten Free, Salad, Sides, Vegetarian3 Responses »

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.

Chopped Greek Salad

Chopped Greek Salad with Quinoa and Lentils

Category: Brunch, Gluten Free, Salad, Sides, Vegetarian

Chopped Greek Salad with Quinoa and Lentils


  • 1- 12oz (1 1/12 cups) box of quinoa cooked to pkg directions and cooled, I cook in rice cooker
  • I can cooked lentils, drained
  • 1 seedless english cucumber, finely chopped
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 1 red onion, finely chopped
  • 2 cups diced tomatoes
  • 1 cup pitted black olives, sliced in half
  • 6-8 oz of feta cheese, cubed
  • Handful of chopped fresh herbs such as: oregano, mint, cilantro and chives
  • Dressing:
  • 1/4 cup olive oil
  • Juice from 1 large lemon
  • 1 large garlic clove minced
  • 2 Tbsp dijon mustard
  • salt and pepper to taste


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.

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