Mediterranean Lentil Quinoa Spinach Salad

5 from 2 votes

This Mediterranean lentil quinoa spinach salad has a delicious pomegranate vinagrette.

Servings:

Cook the quinoa, lentils, and chickpeas. In a large pot, boil water. Add dried lentils, canned chickpeas, and quinoa to the same pot. Cook for 15 minutes on high, uncovered. Strain the quinoa, chickpea, and lentil mixture. Turn off the stovetop. Return the chickpeas, quinoa, and lentils to the pot and cover for 5 minutes. Place the mixture in an open bowl in the fridge so it can cool.
Prepare the vegetables. Wash and chop the cucumbers, grape tomatoes, and baby spinach.
Make the dressing. In a separate bowl, add the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper to taste. Mix well.
Assemble the salad. Once the lentil, chickpea, and quinoa mixture had cooled completely, add it to the tomatoes and cucumbers. Mix in the pomegranate salad dressing.

You can add a few optional ingredients that go well with this salad like avocado, pomegranate seeds, walnuts, artichoke hearts, and beets.
If you don't have pomegranate syrup, you can use honey as a substitute.
Store salad in 3 parts if eating over several days:
- salad dressing
- quinoa, lentils, and chickpeas
- baby spinach, cucumbers, and tomatoes